Description
These Taco Chicken Bowls are a delicious and easy-to-make meal, perfect for busy weeknights. Tender shredded chicken cooked with salsa, black beans, and corn, served over rice and topped with cheese and green onions.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs. chicken breasts
- 1 16oz. jar salsa
- 2 cloves garlic, minced
- 1 15oz. can black beans, drained
- 1/2 lb. frozen corn
- 1 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- Freshly cracked black pepper
For Serving:
- 6 cups cooked rice
- 8 oz. shredded cheddar
- 3 green onions, sliced
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker and add salsa, garlic, black beans, corn, water, and spices. Cook on low for 8 hours or high for 4 hours.
- Shred the Chicken: After cooking, shred the chicken with a fork. Adjust seasoning if necessary.
- Assemble the Bowls: Serve chicken over rice, topped with cheese and green onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
