Description
A nutrient-dense and flavorful meal prep solution, these slow cooker chicken taco bowls are perfect for busy schedules. By gently cooking lean chicken with a fragrant spice blend, aromatic onions, garlic, and colorful vegetables, you achieve tender, succulent results every time. Easily customizable and designed to stay fresh in the refrigerator, this dish offers a balanced mix of protein and grains, ensuring you have a healthy and delicious meal ready to go whenever you need it.
Ingredients
2 lbs boneless, skinless chicken breast or thighs
1 tbsp olive oil
4 cloves garlic, minced
1 large onion, diced
2 cups bell peppers or corn
2 cups cooked brown or jasmine rice
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup fresh cilantro, chopped
3 tbsp spice blend (cumin, chili powder, and paprika)
Instructions
Place the chicken at the bottom of the slow cooker insert.
Layer the diced onions, minced garlic, and vegetables on top of the chicken.
In a small bowl, whisk together the olive oil and spice blend.
Pour the spice mixture evenly over the chicken and vegetables.
Cover the slow cooker and cook on low for 4 to 6 hours until the chicken is tender.
Use two forks to shred the chicken directly in the slow cooker.
Stir the shredded meat to incorporate the juices and spices.
Assemble the bowls by spooning the chicken mixture over a base of cooked rice and topping with cheese and fresh cilantro.
Notes
Store in airtight containers for up to 4 days in the refrigerator. Feel free to add black beans or avocado upon serving for extra texture and nutrients.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg