Description
These Chicken Taco Bowls are a flavorful and hearty meal perfect for casual dinners. Tender slow-cooked chicken breasts are combined with black beans, corn, salsa, and a blend of spices to create a delicious Mexican-inspired filling. Served over fluffy rice and topped with sharp cheddar cheese and fresh green onions, this recipe offers a balanced and satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Protein & Main Ingredients
- 1½ lbs. chicken breasts (2 breasts, approx. 730g)
- 15 oz. black beans (drained and rinsed)
- 16 oz. thick and chunky salsa
- ½ lb. frozen corn
- 6 cups cooked rice (from 2 cups uncooked rice, approx. 370g)
- 8 oz. cheddar cheese (shredded, approx. 226g)
Spices & Aromatics
- 2 cloves garlic (minced, approximately 1 Tbsp)
- 1 Tbsp chili powder
- ½ Tbsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp freshly cracked black pepper
Other
- 3 green onions (sliced)
- ¼ cup water
Instructions
- Prepare ingredients and add to slow cooker: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Drain and rinse the black beans, then add them along with the chunky salsa, frozen corn, minced garlic, chili powder, cumin, oregano, cayenne pepper, freshly cracked black pepper, and ¼ cup of water.
- Mix spices evenly: Stir all ingredients briefly to ensure the spices distribute evenly throughout the mixture.
- Cook slowly: Cover the slow cooker with its lid and cook on low heat for 8 hours or on high heat for 4 hours, allowing the chicken to become tender and flavors to meld together.
- Prepare rice: While the chicken cooks, prepare 2 cups of uncooked rice according to the package directions so you have 6 cups of cooked rice ready when the chicken is done.
- Shred chicken: Carefully remove the slow cooker lid after cooking time is complete. Use a fork to shred the tender chicken in the sauce. Taste and add salt if needed to adjust seasoning.
- Assemble bowls: In each bowl, place 1 cup of cooked rice as the base, top with 1 cup of the shredded chicken mixture, then sprinkle with shredded cheddar cheese and sliced green onions for garnish.
Notes
- Using the slow cooker allows the chicken to become very tender without much hands-on effort.
- Adjust cayenne pepper for spiciness according to your preference or omit for milder flavor.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- For a lower-carb option, substitute rice with cauliflower rice.
- Adding a dollop of sour cream or guacamole on top can add creaminess and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Mexican
