Description
This Chicken Taco Bowls recipe combines tender slow-cooked chicken with black beans, corn, and spices, served over fluffy rice and topped with cheddar cheese and fresh green onions for a flavorful and easy-to-make meal.
Ingredients
Scale
Chicken and Beans
- 1½ lbs. chicken breasts (2 breasts, 730g)
- 15 oz. black beans, drained
- ½ lb. frozen corn
- 16 oz. salsa
- 2 cloves garlic, minced
- ¼ cup water
Spices
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp black pepper, freshly cracked
Rice and Toppings
- 6 cups cooked rice
- 8 oz. cheddar cheese, shredded
- 3 green onions, sliced
Instructions
- Prepare Slow Cooker: Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Drain and add the black beans along with the salsa and frozen corn. Add ¼ cup of water, minced garlic, chili powder, cumin, oregano, cayenne pepper, and freshly cracked black pepper.
- Mix Ingredients: Stir briefly to distribute spices evenly. Secure the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours until the chicken is tender.
- Cook Rice: Prepare the rice according to package instructions, aiming to finish it close to when the slow cooker completes cooking. You will need 6 cups of cooked rice for serving.
- Shred Chicken: Once cooking is complete, carefully remove the lid and use a fork to shred the chicken in the slow cooker. Stir the mixture well and taste to adjust salt if needed.
- Assemble Bowls: To serve, place 1 cup of cooked rice in a bowl, top with 1 cup of the shredded chicken mixture, then sprinkle with shredded cheddar cheese and sliced green onions.
Notes
- For a shortcut, substitute a packet of taco seasoning for all the individual spices and herbs.
- If you want an even easier recipe or don’t have a full spice cabinet, use pre-made taco seasoning to simplify preparation.
