Crock-Pot Taco Chicken Bowls Recipe
Serve this quick and easy chicken dish over cooked brown or white rice or as is for a yummy dinner. Top with your favorite taco toppings if desired such as shredded cheese, lettuce, diced tomatoes, sour cream, etc.
Servings Prep Time
6people 10minutes
Cook Time
4hours on LOW
Servings Prep Time
6people 10minutes
Cook Time
4hours on LOW
Ingredients
Instructions
  1. In small bowl, mix all dry spices.
  2. Add chicken, spices, salsa, beans and frozen corn into a 6 quart or larger slow cooker.
  3. Cover and cook on LOW for 4 hours or until the chicken registers 165°F (74°C) on a meat thermometer.
  4. Using a fork, shred the chicken.
  5. Serve on top of cooked white or brown rice and garnish with your favorite taco toppings if desired.
Recipe Notes

Freezer Meal Instructions:

  1. Place the chicken into a gallon sized freezer bag.
  2. Mix up the spice mixture in a small bowl and then add it to the chicken along with the salsa.
  3. Squish the bag around to distribute the spices and salsa.
  4. Add the drained beans and frozen corn to the bag.
  5. Place the bag flat on the kitchen counter and press out as much excess air as possible and seal the bag.
  6. Label the bag with the name of the recipe, date prepared, ingredient list and cooking instructions
  7. To cook, place bag in refrigerator overnight OR place bag in the kitchen sink filled with cool water until the contents of the bag are partially defrosted enough to remove the contents of the bag and put them in the slow cooker.
  8. Cover and cook on LOW for 5 -6 hours.

You are gonna love these!