SLOW COOKER CHICKEN TACO BOWLS
Make taco night easy night with these slow cooker chicken taco bowls! Made naturally gluten free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love, especially the cook! Assemble bowls, add optional toppings, and devour!
Provided by Megan Olson
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
- Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
- Set slow cooker to Low; cook for 6 hours.
- Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.3 g, Cholesterol 44.4 mg, Fat 2.6 g, Fiber 10.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 649.8 mg, Sugar 2 g
TACO CHICKEN BOWLS
The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.
Provided by gailanng
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
- Near the end of the cooking time, cook the two cups of rice according to the package directions
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
- ALTERNATE METHOD:.
- Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.
EASY SLOW COOKER CHICKEN TACOS
So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.
Provided by Lilliansmommy
Categories World Cuisine Recipes Latin American Mexican
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
- Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
- Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g
SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY
Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt
Provided by Joey Firoben
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
- Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
- Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
- Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
- Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
- Cook the chicken mixture for another 10 minutes so the flavors can marry.
- Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
GRILLED CHICKEN TACO BOWLS
These easy weeknight grilled chicken bowls with black bean salsa and zipped-up ranch dressing can feed your family fast!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
- Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
- Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
Nutrition Facts : Calories 670, Carbohydrate 55 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 12 g, Protein 45 g, SaturatedFat 8 g, ServingSize 2 Taco Bowls, Sodium 1400 mg, Sugar 1 g, TransFat 0 g
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