Slow Cooker Chicken Taco Bowls
Chicken taco bowls are quick and healthy option for a busy family. With tons of flavor and just a few ingredients, this can spice up any night. Serve over rice or wrapped in a tortilla if you choose.
Equipment
- Slow Cooker
Ingredients
- 1 1/2 Lb. Chicken Breasts
- 1/2 Lb. Frozen Corn 1 Can Corn
- 16 Oz. Salsa
- 1 Tsp. Minced Garlic
- 1/2 Tsp. Oregano
- 1 Tbsp. Chili Powder
- 1 1/2 Tsp. Cumin
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 1/4 Tsp. Cayenne Pepper
- 6 C. Cooked Rice to serve with
Instructions
- Place thawed chicken in the bottom of your slow cooker.
- Top with salsa and corn.
- Mix garlic, oregano, chili powder, salt, pepper and cayenne together in a separate bowl. Sprinkle seasoning mixture over salsa and corn. Stir until all combined.
- Set slow cooker to low and cook for 6-8 hours, until chicken is cooked through.
- Shred chicken and stir together with other ingredients.
- Serve over rice. Top with cheese or fresh herbs if you would like!