Slow Cooker Taco Chicken Bowls
Author: 
Recipe type: Entree
 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 1 jar (16 oz.) mild or medium salsa
  • 1 can (15 oz.) black beans (undrained)
  • 8 oz. water
  • 1 packet taco seasoning mix
  • 1 bag whole grain scoop-style tortilla chips
  • 1 heart of Romaine lettuce, shredded
  • 1 cup shredded Mexican cheese blend
  • Sour cream
Instructions
  1. Combine chicken breasts, salsa, black beans, water and taco seasoning mix in a large slow cooker, stirring to combine all the ingredients. Cover and cook on HIGH 4 to 5 hours or LOW for 8 hours. Uncover and use two forks to shred chicken breasts* Turn slow cooker to warm and let stand, uncovered, 5 minutes to cool slightly.
  2. Spoon chicken mixture into bowls. Top with shredded lettuce, tortilla chips, cheese and sour cream.
  3. Store leftovers in a resealable container to use for next meal.
  4. *If you have a vegetarian in the family, you can portion out some of the black beans before shredding the chicken for a veg friendly option at this point.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2017/09/slow-cooker-taco-chicken-bowls.html