Crockpot Chicken Taco Bowls
  • 1.5 lbs boneless skinless chicken breasts
  • 1 (16 oz) jar Salsa
  • 15 oz can black beans
  • 8 oz frozen corn
  • 2 cloves chopped garlic
  • 1 taco seasoning packet
  • 2 cups cooked rice
  • 8 oz shredded cheddar cheese
  • Chopped cilantro to taste
  1. Combine chicken, salsa, black beans, frozen corn, garlic and taco seasoning into your crockpot. Cook on low for 8 hours. You may add some water if a thinner consistency is desired.
  2. When mixture has been cooked, take a fork to shred the chicken. The chicken should be extremely tender and shred easily.
  3. To assemble the bowls, layer the cooked rice then the chicken mixture. Top with grated cheese and chopped cilantro.
Recipe by TGIF - This Grandma is Fun at