Hello! So between working opposite shifts with my husband and juggling a one year old we are too busy to sit in front of the stove and cook a full meal. That’s why I love this one so much! It doesn’t even need a side dish.
So go get your crockpot out, run to the store (although you may have many of the ingredients on hand already!), dump everything in and turn that sucker on low all day!
Crock Pot Taco Chicken Bowls
1½ lbs. chicken breasts
1 (16 oz.) container salsa
2 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn (or 1 can, drained)
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
Add everything to the slow cooker along with ¼ cup of water (for good measure). If you do not have the spices on hand, substitute for a packet of taco seasoning!
Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).
If you’d like, prepare some rice and pour chicken mixture over rice and top with cheese and cilantro.
I prefer to eat it with an avocado, chopped up, a spoon of plain Greek yogurt, and cilantro! It would be amazing on chips like nachos..
Hope you enjoy this recipe! It has become a family staple and it is completely manageable with our schedules. It also allows for all of the ingredients to be organic and low sodium (which we do as often as possible).