Name: Chicken Taco Bowls
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1½ lbs. chicken breasts (2 breasts 730g ($4.30)); 16 oz. salsa (thick and chunky, $1.92); 2 cloves garlic (minced, 1 Tbsp $0.12); 15 oz. black beans (drained and rinsed, $0.92); ½ lb. frozen corn ($0.65); 1 Tbsp chili 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 cups cooked rice (2 cups uncooked, 370g $0.72); 8 oz. cheddar cheese (shredded, 3 cups, 226g $1.97); 3 green onions (sliced $0.32); ¼ cup water ($0.00)

Chicken Taco Bowls

Slow Cooker Chicken Taco Bowls are the ultimate "set it and forget it" easy weeknight meal that the whole family will love.

8 hr 10 min total 10 min prep 8 hr cook 6 651 cal

Instructions

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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.