Crock Pot Chicken Taco Bowls
A recipe that can feed a crowd, is effortless, and gluten-free for friends who need it. If you love Chipotle, you will love this Crock Pot Chicken Taco Bowls recipe.
Ingredients
- 1.5 lb chicken breasts and/or thighs turkey breast, beef or pork roasts can be substituted
- 2-3 cloves garlic smashed and peeled
- 10 ounce can Rotel
- 14.5 ounce can diced tomatoes
- 4 ounce can green chiles
- 14 ounce can black beans
- 1 cup frozen corn
- 1/4 cup taco seasoning 1 envelope
- rice for four servings
- taco toppings cheese, veggies, sour cream, etc
Instructions
- Place chicken on the bottom of the crock pot and put garlic cloves on top of chicken.
- Pour remaining ingredients over the top and stir together leaving chicken settled on the bottom. Cook on low for 6-8 hours.
- Stir ingredients and shred chicken. Eat immediately or continue to cook on low adding water if liquids begin to evaporate.
- Cook rice according to package directions and build bowls by layering rice, then chicken mixture and top with vegetables, cheese, sour cream or other ingredients you would typically put on tacos.
Nutrition
Calories: 244kcalCarbohydrates: 24gProtein: 30gFat: 4gSaturated Fat: 1gCholesterol: 73mgSodium: 682mgPotassium: 943mgFiber: 7gSugar: 3gVitamin A: 330IUVitamin C: 23mgCalcium: 73mgIron: 3mg
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