Once again I have a recipe that can feed a crowd, is effortless, and gluten free for my friends who need it. Love these chicken taco bowls that are easy to make thanks to the crock pot.
The basics to the recipe is a pound to a pound and a half of meat, which I used boneless, skinless chicken thighs but can easily have breasts, beef or pork roast substituted, Rotel, canned tomatoes, green chiles, black beans, corn and taco seasoning. If you don’t like corn or chiles, they can easily be left out. I also doubled this recipe, so I started with three pounds of chicken thighs.
Then I poured over one 4 ounce can of green chiles and one can of black beans. Since I was making this for a crowd, I didn’t double the beans or chiles in case someone didn’t like beans or chiles it would be easier for them to pick them out.
At this point you can eat or let it set on low till you are ready to eat. If it starts to get a little dry, just add chicken broth or water so it doesn’t dry out. This will give you time to cook the rice and prep the toppings. Use the same toppings you would for your tacos.
To make the bowls, just layer rice followed by the chicken and then your toppings.
Leftovers? Turn it into enchiladas. Or freeze the chicken to pull out later on. Add more chicken broth to the chicken mixture and make it into a chicken tortilla soup.
What do you have cooking this week? Be sure to link up and grab the #hunkofmeatmonday button over on the right.