Recipe courtesy of Katie Lee Biegel
Slow Cooker Chicken Taco Bowls
Getting reviews...
- Level: Easy
- Total: 4 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 63 g
- Cholesterol
- 199 mg
- Sodium
- 941 mg
I often use our slow cooker on Saturdays, so we can be out and about as a family and come home to a delicious dinner (see Cook's Note). These taco chicken bowls are a favorite. Iris eats hers on a tortilla, and we make bowls. All of the ingredients can be frozen in a bag, thawed and cooked in the slow cooker for easy meal prep.
- Level: Easy
- Total: 4 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 63 g
- Cholesterol
- 199 mg
- Sodium
- 941 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a slow cooker- In a small bowl, mix the chili powder, salt, garlic powder, onion powder, cumin and pepper. Use the mixture to generously sprinkle both sides of each chicken breast. (Add any leftover seasoning to the slow cooker.)
- Place the chicken in a slow cooker and add the garlic, tomatoes, jalapeño and onions. Set on high for 4 hours or low for 6 hours. Use two forks to shred the chicken and mix thoroughly. Add the cilantro and mix to combine.
- Serve the chicken mixture over steamed rice or cauliflower rice. Top with shredded cheese, sour cream, fresh cilantro, sliced jalapeño, etc.
Cook’s Note
Follow the manufacturer instructions of your slow cooker regarding basic safety precautions.
