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CROCK POT CHICKEN TACO BOWL RECIPE
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
6
hours
hrs
Total Time
Total Time
6
hours
hrs
15
minutes
mins
Servings
Servings
6
servings
Calories
Calories
398
Ingredients
▢
1 ½
lbs
skinless, boneless chicken breast
▢
1
16 oz
jar salsa
▢
1 15
oz
can black beans
-
(drained and rinsed)
▢
6
oz
about ¾ cup reduced fat Mexican cheese, shredded
▢
¾
cup
fat free sour cream
▢
½
cup
fresh cilantro
-
(chopped)
▢
1 ½
cups
brown rice
-
(cooked)
▢
1
avocado
-
(cut into 12 slices)
▢
1
small red onion
-
(diced)
▢
2 to
matoes
-
(finely diced)
▢
Juice of 1 lime
▢
Salt and pepper to taste
Instructions
Place chicken breasts, beans, and entire jar of salsa into crock pot. Cook on low for 6-7 hours.
In a small bowl, combine tomatoes, onions, lime juice and salt & pepper.
Assemble taco bowls by dividing cooked rice, chicken and beans evenly among 6 bowls.
Top each taco bowl with 2 tbsp of the cheese . Place each bowl individually in the microwave and heat for about 1 minute to melt cheese.
Now top with some of the tomato and onion mixture, 2 tbsp sour cream, and 2 avocado slices, and some fresh cilantro. Serve immediately.
Notes
The entire recipe makes 6 servings
The serving size is 1 chicken taco bowl
Nutrition
Nutrition Facts
CROCK POT CHICKEN TACO BOWL RECIPE
Amount per Serving
Calories
398
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4.5
g
28
%
Cholesterol
89
mg
30
%
Sodium
750
mg
33
%
Potassium
1027
mg
29
%
Carbohydrates
32.3
g
11
%
Fiber
6.6
g
28
%
Sugar
7
g
8
%
Protein
34.5
g
69
%
Calcium
180
mg
18
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.