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Crockpot Chicken Taco Bowls (Making With Megan)

Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Course Main Course
Servings 8
Calories 211 kcal

Equipment

  • crockpot

Ingredients
  

  • 2 lbs boneless skinless chicken (I usually use tenderloins or breasts, but thighs also work) Nutrition information was calculated using chicken tenderloins.

  • 16 oz. salsa
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 Tbsp garlic powder or dried minced garlic
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Put all of the ingredients in the crockpot on high for 4-6 hours or low for 10-12 hours.
  • Shred the chicken. I use a potato masher to smush the chicken against the inside of the crockpot and it just falls apart.
  • Serve over rice. You can keep it simple or add any toppings you like (cheese, cilantro, avocado, olives, etc...)

Notes

Calories: 211
Fat: 2 g
Carbs: 21 g
Protein: 27 g