Dinner

Taco Chicken Bowls (Slow Cooker) is for Dinner.

Taco Chicken Bowls (Slow Cooker) takes 10 minutes to prepare.

Taco Chicken Bowls (Slow Cooker) takes 480 minutes to cook.

Taco Chicken Bowls (Slow Cooker) makes 6 servings.

The ingredients for Taco Chicken Bowls (Slow Cooker) are:

12 oz Tyson boneless, skinless chicken breast
32 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)
2 clove Garlic
2 cup Beans, black
1 cup kernels Yellow Sweet Corn, Frozen
1 tbsp Chili powder
.5 tbsp *McCormick ground cumin (by CHGOMOMMA)
.5 tsp Oregano, ground
0.25 tsp Cayenne Pepper (Ground)
1 cup Kraft 2% Shredded Cheddar Cheese
3 serving Green Onion (fresh-1 stalk)

Here is how you make Taco Chicken Bowls (Slow Cooker):

Place chicken breasts in slow cooker. Drain blackbeans and add to slow cooker along with salsa and corn. add 1/4 cup water, plus minced garlic, chili powder, cumin, oregano, cayenne, and some freshly cracked pepper (about 10 cranks.) Give ingredients a stir to distribute spices. Secure lid and cook on low for 8 hours or high for 4 hours. Then carefully remove the lid and stir with fork to shred the chicken. Serve on top of rice if desired. Top with a little cheddar cheese and a sprinkle of sliced green onion.Serving Size: 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user ADEVORES.

The nutritional information for Taco Chicken Bowls (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.8

• Total Fat: 6.8 g
• Cholesterol: 45.8 mg
• Sodium: 854.8 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 9.2 g
• Protein: 23.4 g

Taco Chicken Bowls (Slow Cooker) is Mexican cuisine.