Easy Slow Cooker Chicken Taco Bowls Recipe
Chicken Taco Bowls
Chicken Taco Bowls
Ingredients
- 1½ lbs. chicken breast fillets (2 pieces 730g ($4.30))
- 16 oz. chunky salsa ($1.92)
- 2 cloves garlic (chopped, 1 Tbsp $0.12)
- 15 oz. canned black beans (rinsed and drained, $0.92)
- ½ lb. frozen sweet corn ($0.65)
- 1 Tbsp chili seasoning ($0.09*)
- ½ Tbsp ground cumin spice ($0.06)
- ½ tsp dried oregano leaves ($0.03)
- ¼ tsp cayenne spice ($0.03)
- ¼ tsp freshly ground black pepper ($0.04)
- 6 cups prepared rice (2 cups uncooked, 370g $0.72)
- 8 oz. shredded cheddar cheese (3 cups, 226g $1.97)
- 3 green onions (chopped $0.32)
- ¼ cup water ($0.00)
Instructions
Step 1
Start by placing the chicken breasts in the bottom of your 6-quart or larger slow cooker. Make sure they’re spread out evenly so they cook nicely. Next, grab your can of black beans, drain them well, and add them right on top of the chicken. This will add a delicious, hearty texture to your taco bowls. Now, it’s time to layer in the flavor! Pour in your salsa and corn, then add ¼ cup of water to keep everything nice and moist during cooking. To spice things up, sprinkle in the minced garlic, chili powder, cumin, oregano, cayenne, and a few cracks of freshly ground pepper. This combination will create a wonderful aroma as it cooks, making your kitchen feel warm and inviting.
Step 2
To start, gently stir all the ingredients together in your slow cooker. This will help evenly distribute the spices and ensure every bite is flavorful. Once everything is well mixed, secure the lid tightly on your slow cooker. Now, choose your cooking time: set it to low for about 8 hours or high for 4 hours. You'll know it's ready when the chicken is tender and easily shreds with a fork, filling your kitchen with a mouthwatering aroma.
Step 3
To prepare your rice, begin by measuring out the dry rice according to the package instructions; typically, this will be about 2 cups of uncooked rice to yield the 6 cups you need. Rinse the rice under cold water until the water runs clear — this helps remove excess starch and keeps your rice from getting gummy. Once rinsed, transfer the rice to a pot and add the appropriate amount of water, usually about 4 cups for white rice, but check your package for specifics. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for about 18-20 minutes, or until all the water is absorbed and the rice is tender. You’ll know it’s ready when you can fluff it with a fork and see those lovely grains separate. Keep an eye on the timing so that it’s hot and fresh when your slow cooker finishes up!
Step 4
Once the timer goes off, it's time for the exciting part! Carefully lift the lid off your slow cooker, taking care to avoid any escaping steam. You’ll see the chicken nestled in a flavorful broth, and it should be incredibly tender—just the way we want it! Using two forks, gently pull apart the chicken in the slow cooker. It should shred easily, breaking apart into juicy, bite-sized pieces. As you mix, take a moment to taste a bit of the chicken mixture. Depending on your preference, you might want to sprinkle in a pinch of salt to enhance those delicious flavors. If you feel like being adventurous, a dash of lime juice can also brighten things up! Enjoy the aroma as you prepare for the next step in your chicken taco bowl journey.
Step 5
To assemble your chicken taco bowls, start by placing a generous cup of cooked rice at the bottom of each bowl. Next, take about one cup of the shredded chicken mixture and spoon it right on top of the rice, ensuring you spread it evenly for that perfect bite every time. Now for a little flair, sprinkle a handful of shredded cheddar cheese over the chicken, letting it melt slightly from the warmth of the mixture. Finally, add a few slices of green onions for a fresh crunch and a pop of color. Doesn’t that look appetizing?
Nutrition Information
My Tip
For maximum flavor, consider marinating the chicken breasts in a mixture of salsa, garlic, and spices for at least 30 minutes before adding them to the slow cooker. This extra step helps infuse the chicken with delicious seasoning throughout the cooking process.
Leftovers
To store your Chicken Taco Bowls, transfer leftovers to a glass container with a tight-fitting lid to maintain freshness. They’ll keep well in the fridge for up to 4 days. When you’re ready to enjoy them again, reheat in the microwave for about 2-3 minutes, stirring halfway through, to ensure everything warms evenly and stays delicious!
Make It Your Own
For a delicious twist, try swapping the chicken for 1½ lbs. of diced sweet potatoes. Roast them with the spices for a hearty, vegetarian version that adds a lovely sweetness to your taco bowls!
