Crockpot Chicken Taco Bowls

Crockpot Chicken Taco Bowls

recipe image

Crockpot Chicken Taco Bowls

Photo by Megan Olson
  • Serves
    6
Author Notes

Make taco night easy night with these Crockpot 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! —Megan Olson

Ingredients

  • 4

    skinless chicken breasts


  • 2 cups

    low sodium chicken broth


  • 2

    15 oz cans reduced sodium black beans, rinsed


  • 1

    red bell pepper, seeded and cut into long slices


  • 1

    green bell pepper, seeded and cut into long slices


  • 1 tablespoon

    onion powder


  • 1 teaspoon

    dried oregano


  • 1/2 teaspoon

    paprika


  • 1 teaspoon

    cumin


  • 1/2 teaspoon

    chili powder


  • salt & pepper to taste

Directions
  1. Place chicken breasts on the bottom of the crockpot in an even layer. Add bell pepper, salt, pepper, seasonings then cover chicken with chicken broth making sure the chicken is just covered in the liquid. Set crockpot to low and cook 6 hours.
  2. With a wooden spoon, break up chicken breasts in the crockpot to shred it.
  3. Add black beans to the crockpot cook on low another 30 minutes.
  4. Assemble bowls, add optional toppings and devour!

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