Are you ready to transform your weeknight dinners into a fiesta of flavor without breaking a sweat? Meet the Clean Eating Crock Pot Chicken Taco Bowls—a deliciously simple dish that’s as nutritious as it is satisfying! With just a handful of wholesome ingredients and the magic of your slow cooker, you can create a mouthwatering meal that’s perfect for busy families or meal prep enthusiasts. Imagine tender, shredded chicken infused with zesty taco seasoning, paired with vibrant veggies and served over a bed of fluffy brown rice or quinoa. Trust us, this recipe is not just a meal; it’s a game-changer that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup chicken broth
- Cooked brown rice or quinoa for serving
- Optional toppings: avocado, cilantro, lime juice
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and placing them in the bottom of a 6-quart slow cooker.
- Sprinkle the entire packet of taco seasoning evenly over the chicken breasts, ensuring complete coverage.
- Pour the diced tomatoes with green chilies over the chicken, including all the juices from the can.
- Add the drained and rinsed black beans and corn to the slow cooker, distributing them around the chicken.
- Pour the chicken broth into the slow cooker, which will help keep the chicken moist during cooking.
- Cover the slow cooker and set it to cook on low heat for 6 hours, or on high heat for 3-4 hours until the chicken is tender and easily shreds.
- Once cooking is complete, use two forks to shred the chicken directly in the slow cooker, mixing it with the beans, corn, and tomato mixture.
- Serve the chicken mixture over prepared brown rice or quinoa in individual bowls.
- Garnish with optional toppings such as diced avocado, fresh chopped cilantro, and a squeeze of fresh lime juice.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
- Choose Quality Chicken: Opt for organic, boneless, skinless chicken breasts for the best flavor and health benefits.
- Seasoning Variations: Feel free to experiment with different taco seasonings or even make your own blend to customize the flavor profile.
- Add More Veggies: For extra nutrition, consider adding bell peppers, zucchini, or even spinach to the slow cooker along with the other ingredients.
- Cooking Time: If you’re short on time, you can cook on high heat for 3-4 hours instead of low heat for 6 hours, but keep an eye on the chicken to ensure it doesn’t dry out.
- Shredding Made Easy: Use two forks to shred the chicken directly in the slow cooker; this way, it absorbs all the delicious juices and flavors.
- Serving Suggestions: Serve the chicken mixture over cooked brown rice or quinoa, and don’t forget the toppings! Avocado, fresh cilantro, and lime juice add a refreshing twist.
- Leftover Love: Store any leftovers in an airtight container in the fridge for up to 4 days, making it perfect for quick lunches or dinners throughout the week.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
