Description
A simple and delicious dump-and-go recipe for creamy taco chicken bowls made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 2 to 3 pounds boneless skinless chicken breasts or thighs
- 1 jar salsa (mild, medium, or hot)
- 1 packet taco seasoning (or 2 to 3 tablespoons homemade)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 4 ounces cream cheese (optional)
- Optional: a squeeze of lime and a handful of chopped cilantro
Instructions
- Spray your slow cooker lightly for easier cleanup.
- Add chicken, salsa, taco seasoning, beans, and corn into the slow cooker.
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily.
- Shred the chicken right in the pot. Stir in cream cheese and let it melt for 10 minutes.
- Taste and adjust salt, then finish with lime if desired.
Notes
Serve with rice, tortillas, salad, or nachos. Prep seasonings and rinse beans the night before to save time in the morning.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg