Slow Cooker Chicken Taco Bowls are the ultimate "set it and forget it" easy weeknight meal that the whole family will love.
Ingredients
- 1½ lbs. chicken breasts (2 breasts 730g ($4.30))
- 16oz. salsa (thick and chunky, $1.92)
- 2cloves garlic (minced, 1 Tbsp $0.12)
- 15oz. black beans (drained and rinsed, $0.92)
- ½ lb. frozen corn ($0.65)
- 1 Tbspchili powder ($0.09*)
- ½ Tbsp ground cumin ($0.06)
- ½ tsp dried oregano ($0.03)
- ¼ tsp cayenne pepper ($0.03)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 6 cupscooked rice (2 cups uncooked, 370g $0.72)
- 8oz. cheddar cheese (shredded, 3 cups, 226g $1.97)
- 3green onions (sliced $0.32)
- ¼ cup water ($0.00)
Instructions
- 1
Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper.
- 2
Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- 3
Make sure to cook your rice according to the package. Try to time it close to the slow cooker being done. You’ll need 6 cups of cooked rice.
- 4
After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
- 5
To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.