Crock-Pot Taco Chicken Bowls
Crock-Pot Taco Chicken Bowls! Chicken cooked to perfection and full of flavor served over rice for a healthy dinner or lunch!
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Dish
Cuisine American, Mexican
- 2 Pounds Boneless Skinless Chicken Breasts
- 1 16oz Jarred Salsa
- 1 14.5oz Canned Black Beans drained and rinsed
- 1 Cup Fresh or Frozen Corn
- 1 Tabespoon Ground Chili Powder
- 1/2 Tablespoon Ground Cumin
- 1/4 Teaspoon Ground Cayenne Pepper
- 1/8 Teaspoon Kosher Salt
- 1/8 Teaspoon Black Pepper
- 1/2 Tablespoon Garlic Powder
In a bowl, mix all the spices.
Add chicken, corn, black beans, salsa and spices to a 4 qt or larger crock-pot.
Cover and Cook on LOW for 4 hours or until the chicken registers 165°F (74°C) on a meat thermometer.
Remove the chicken and shred with a fork. Return the chicken to the crock-pot and stir well.
Serve on white rice with your favorite taco toppings!