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  • Sally Atkinson

    Taco Chicken Bowls made in slow cooker. I would delete corn & double beans. Hmmm: sounds like Leslie's Taco soup, but with separate spices. Yummy!

  • Mandi Laine

    Shredded chicken taco rice bowls, made in a slow cooker. EZ PZ.

  • Melissa DePuy

    Chicken taco bowls. Use shredded cheddar, guacamole, sour cream, lettuce, pinto beans, cilantro, salsa. Cook chicken in taco seasoning in crock pot for easy shredding.

  • Erin @ Small and Simple Things

    Taco chicken bowls in the Crock Pot. Try with brown rice.

  • Nancy Dutton

    Slow cooker chicken taco bowls. Made this today and it was great! I served it over brown rice but you could also use as a filling for soft corn tortillas or burritos, or even as a salad topping.

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TACO CHICKEN BOWL 1.5 lbs. chicken breasts 1 (16 oz.) jar salsa 1 (15 oz.) can black beans, drained 1/2 lb. (8 oz.) frozen corn 1 T chili powder 1/2 T cumin 1/2 T minced garlic 1/2 t dried oregano 1/4 t cayenne pepper 1/4 t salt to taste cracked pepper 2 C dry rice 8 oz. shredded cheddar 1/2 bunch cilantro (optional) TOTAL $10.66

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