Chicken Taco Bowls
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1.5 pounds boneless skinless chicken breast
  • 1 tablespoon taco seasoning
  • 1 cup salsa + extra for serving
  • 1 cup frozen corn, thawed
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2 cups brown rice, cooked
  1. Add chicken to your slow cooker, and cover with salsa and taco seasoning. Cook on low for 4 hours or until cook through. Shred with two forks.
  2. To assemble taco bowls, add rice to serving bowl [or individual bowls]. Top with remaining ingredients. Serve immediately and garnish with sour cream, avocado, and hot sauce.
If you do not have brown rice you can add the chicken filling as a topping for tortilla chips or a filling for tortilla shells. You can also prep the chicken ahead of time and store in the refrigerator for up to 5 days. If you prep everything ahead of time, reheat in the microwave before serving.
Recipe by Mom to Mom Nutrition at