27. Slow Cooker Chicken Taco Bowls

27 - Chicken taco bowlsCome home to the savory aroma of taco-seasoned chicken that requires minimal prep

Prep to plate time: 8 hrs (or 4.5 hrs if cooking on high)
Serves: 4-6


  • 1-1/2 lbs Chicken Breast (boneless, skinless)
  • 2 cups Pico de Gallo
  • 2 cans (15 oz) Black Beans
  • 2 cups Corn
  • 8 oz Cheddar Cheese
  • 1/2 bunch Cilantro
  • 2 cloves Garlic
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 tsp Pepper
  • 1/2 tsp Crushed Red Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne Pepper


  1. PREP: Drain the black beans and add to the slow cooker along with the chicken, pico de gallo, corn, garlic and spices. Stir to combine evenly
  2. Set the slow cooker to Low and cook for 8 hrs (alternatively, this can be cooked on high for 4-1/2 hrs)
  3. About 20 min before ready to serve, cook 3 cups of rice
  4. While the rice is cooking, de-stem and chop the cilantro and shred the cheese
  5. Once the 8 hours is up the chicken should fall apart easily. Use two forks to shred the chicken into chunks of desired size
  6. PLATE: scoop the chicken on top of bowls of rice. Top with a handful of shredded cheese and cilantro

Alternatively, the chicken mixture, cheese and cilantro can be placed inside of tortillas to create tacos or burritos or even on top of a bed of lettuce to create a taco salad

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