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Chicken Taco Bowls

Prep Time15 mins
Cook Time6 hrs 45 mins
Total Time7 hrs
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 664kcal
Author: Hallie Klecker

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup frozen corn no need to thaw
  • 1 cup mild salsa
  • 2 teaspoons chili powder
  • 2 garlic cloves minced or finely grated
  • ½ teaspoon kosher or fine sea salt
  • 1½ cups brown rice
  • 3 cups water
  • Chopped fresh parsley for garnish (optional)
  • Chopped scallions for garnish (optional)

Instructions

  • Place the chicken in a large slow cooker. Add the beans, corn, salsa, chili powder, garlic, and salt. Mix to combine. Cook on low for 6-8 hours or on high for about 4 hours, until the chicken shreds easily with a fork. Combine the rice and water in a medium pot. Bring to a boil over high heat. Reduce heat to low, cover, and cook until the water has been absorbed and the rice is cooked, 35-45 minutes. Fluff the rice with a fork. Serve the chicken mixture over the rice. Garnish with parsley and scallions, if using.

Nutrition

Calories: 664kcal | Carbohydrates: 94g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 931mg | Potassium: 1309mg | Fiber: 14g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 4.7mg | Calcium: 99mg | Iron: 5.6mg