SLOW COOKER CHICKEN TACO BOWLS

Slow Cooker Chicken Taco Bowls image

Make taco night easy night with these slow cooker 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! Assemble bowls, add optional toppings, and devour!

Provided by Megan Olson

Categories World Cuisine Recipes Latin American Mexican

Time 6h50m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon paprika
4 skinless, boneless chicken breasts
1 green bell pepper, cut into long slices
1 red bell pepper, cut into long slices
salt and ground black pepper to taste
2 cups low-sodium chicken broth
2 (15 ounce) cans black beans, rinsed

Steps:

Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
Set slow cooker to Low; cook for 6 hours.
Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.3 g, Cholesterol 44.4 mg, Fat 2.6 g, Fiber 10.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 649.8 mg, Sugar 2 g