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Crockpot Chicken Taco Bowls (Making With Megan)

Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Servings: 8
Course: Main Course
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken (I usually use tenderloins or breasts, but thighs also work) Nutrition information was calculated using chicken tenderloins.

  • 16 oz. salsa
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 Tbsp garlic powder or dried minced garlic
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Equipment

  • crockpot

Method
 

  1. Put all of the ingredients in the crockpot on high for 4-6 hours or low for 10-12 hours.
  2. Shred the chicken. I use a potato masher to smush the chicken against the inside of the crockpot and it just falls apart.
  3. Serve over rice. You can keep it simple or add any toppings you like (cheese, cilantro, avocado, olives, etc...)

Notes

Calories: 211
Fat: 2 g
Carbs: 21 g
Protein: 27 g