Slow Cooker Chicken Taco Bowls

Tender juicy chicken, black beans, chewy brown rice, and a perfect balance of Mexican spices make this delicious slow cooker meal.

Slow Cooker Chicken Taco Bowls

I was in a bit of a panic for supper tonight. Halfway through the morning I changed my menu plan as I was having company and needed to have a bigger meal. I decided to make these chicken taco bowls since they are so easy to make in the slow cooker. They are also great for company since they get to dress them up anyway they choose. Toppings such as fresh tomatoes, sour cream, avocado slices, guacamole, and served either over brown rice in a bowl or wrapped in a soft tortilla.

Slow Cooker Chicken Taco Bowls 
In your slow cooker add chicken breasts, onion, carrots, red bell pepper, zucchini, can tomatoes, salsa, chicken stock, garlic powder, onion powder, chili powder, cumin, salt and pepper. Stir to combine. Cook on low for 4-5 hours. Note that in the picture the black beans are in the slow cooker as well thanks to my helpers today. It is best to add the beans for the last 45 minutes so they don’t get over cooked. That being said, I really didn’t notice them being overly mushy. 😉

Slow Cooker Chicken tacos-001
Cook the brown rice according to package instructions. I have tried to add the rice in the slow cooker but it just doesn’t cook the same. If you want to cook it all in the slow cooker try using instant rice and add it in when you add the black beans. 
Once the chicken is cooked, remove it and shredded with forks.

Slow Cooker Chicken tacos

Return it to the slow cooker, add corn and top with shredded cheese. Let cook to melt the cheese. Serve over rice in a bowl or tortilla and any desired toppings; fresh tomatoes, avocado, sour cream and guacamole.

Slow Cooker Chicken Taco Bowls

 

Slow Cooker Chicken Taco Bowls
Serves 6
Tender juicy chicken, black beans, chewy brown rice, and a perfect balance of Mexican spices make this delicious slow cooker meal.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 2 chicken breast
  2. 1 large onion, chopped
  3. 2 medium carrots, chopped
  4. 1 medium zucchini, chopped
  5. 1 red bell pepper, chopped
  6. 1 can (27 oz/ 796 ml) diced tomatoes
  7. 1/2 cup salsa
  8. 3 teaspoons chili powder
  9. 2 teaspoon cumin
  10. 2 teaspoon garlic powder
  11. 2 teaspoon onion powder
  12. 1 cup frozen corn
  13. 1 can (19 oz/ 540 ml) black beans, drained and rinsed
  14. 2 cup brown rice, uncooked
Instructions
  1. In your slow cooker add chicken breasts, onion, carrots, red bell pepper, zucchini, can tomatoes, salsa, chicken stock, garlic powder, onion powder, chili powder, cumin, salt and pepper. Stir to combine.
  2. Cook on low for 4-5 hours.
  3. Cook the brown rice according to package instructions.
  4. Once the chicken is cooked, remove it and shredded with forks. Return it to the slow cooker, add corn, rice, and black beans. Top with shredded cheese.
  5. Serve over rice in a bowl or tortilla and any desired toppings; fresh tomatoes, avocado, sour cream and guacamole.
Double The Recipe http://doubletherecipe.com/
Slow Cooker Chicken tacos-002Final

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