Ah, the humble taco bowl—a symphony of flavors and textures that never fails to excite! Picture this: succulent chicken mingling with vibrant veggies, all atop a bed of fluffy rice that somehow feels like a warm hug. It reminds me of the last time I got caught in a rainstorm; unexpectedly refreshing yet somehow comforting.
Steps
- Begin by placing two large chicken breasts, approximately 1.5 pounds, at the bottom of a slow cooker.
- Drain a 15-ounce can of black beans and add it to the slow cooker along with a 16-ounce jar of salsa and half a pound of frozen corn.
- Add two cloves of minced garlic, one tablespoon of chili powder, half a tablespoon of cumin, half a teaspoon of dried oregano, a quarter teaspoon of cayenne pepper, and freshly cracked black pepper to taste.
- Pour in a quarter cup of water to help blend the ingredients, and give the mixture a brief stir to evenly distribute the spices.
- Secure the lid on the slow cooker and cook the mixture on low for eight hours or high for four hours.
- Once cooking is complete, use a fork to stir the mixture and shred the chicken, which should be very tender at this point.
- Taste the chicken mixture and adjust the seasoning with salt if needed, based on the salt content of your salsa and beans.
- To assemble the bowls, place a cup of cooked rice in each serving bowl and top with a cup of the shredded chicken mixture.
- Sprinkle shredded cheddar cheese and sliced green onions over the top before serving.
- Alternatively, serve the mixture inside a tortilla with cheese for a quick taco or burrito meal.
Ingredients
- 1.5 pounds chicken breasts
- 16-ounce jar of salsa
- 2 cloves garlic, minced
- 15-ounce can black beans, drained
- 0.5 pound frozen corn
- 1 tablespoon chili powder
- 0.5 tablespoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- Freshly cracked black pepper (about 10-15 cranks from a pepper mill)
- 0.25 cup water
- 6 cups cooked rice
- 8 ounces shredded cheddar cheese
- 3 green onions, sliced (or fresh cilantro)
Nutritional Values
Calories: 5200 kcal | Carbohydrates: 520 g | Protein: 350 g | Fat: 150 g | Sodium: 6000 mg | Fiber: 80 g
FAQ
- Can I use frozen chicken breasts for this recipe?
- It’s not recommended to use frozen chicken breasts for this slow cooker recipe. They might take too long to reach a safe temperature, potentially leading to food safety issues. It’s best to use thawed chicken breasts.
- What size slow cooker is ideal for making Taco Chicken Bowls?
- A 4-quart or larger slow cooker is recommended. This recipe fills a 6-quart slow cooker about halfway, making it a good fit for medium to large units.
- Can I freeze the Taco Chicken Bowls for later?
- Yes, this recipe is freezer-friendly. Once cooked, you can freeze the chicken mixture, including the cheese. When ready to eat, simply heat it in the microwave until hot.
- What if I don’t have all the spices mentioned in the recipe?
- If you’re missing some spices, you can substitute them with a packet of taco seasoning. It simplifies the recipe and still provides great flavor.
- How else can I serve the chicken mixture besides the bowls?
- Besides serving it over rice, you can use the chicken mixture in tortillas to make burritos or quesadillas. Simply add cheese and any other toppings you like for a quick and tasty meal.
Tips
- Opt for a salsa you enjoy, as its flavor significantly influences the overall taste of the dish. Consider trying different varieties, such as fire-roasted, for a smokier flavor.
- Avoid using frozen chicken breasts, as they may take too long to reach a safe temperature in the slow cooker. Fresh or thawed chicken is recommended for optimal cooking.
- If you’re short on time or spices, substitute the individual spices with a packet of taco seasoning to simplify the recipe without compromising taste.
- This recipe is freezer-friendly, so prepare extra portions to store for busy days. Simply reheat the mixture in a microwave for a quick and convenient meal.
Equipment
- Slow Cooker (4-quart or larger)
- Measuring Cups and Spoons
