Tender shredded chicken, black beans, corn, tomatoes, and rice are seasoned with onions, garlic, and Mexican spices for a perfectly filling Slow Cooker Chicken Taco Bowl. This delicious Chicken Taco Bowl is made right in your slow cooker while you do everything else. It takes just 15 minutes to prepare this amazing set and forget it chicken dinner that feeds an army and will have your family begging for seconds.
Add Whole boneless skinless chicken breast to the crockpot.
Drain and rinse canned black beans and corn. Then, add them to the pot.
Wash peppers, and cilantro thoroughly.
Dice yellow onion, green bell pepper, garlic, cilantro, and jalapeno (optional). Add to the pot along with dry spices, bouillon cube, and water.
Do Not Add Rice!
Gently stir ingredients around. Set cooker for 4-8 hours. When the cooker turns off, remove the lid and use a fork to shred the chicken.
Finally, add rice and stir into the chicken taco filling. Cover and let cook for 45 more minutes or until the rice is fully puffed. Most of the liquid will be absorbed by the rice. You may need to turn your slow cooker back on if has turned off or transitioned to the warm setting.
Serve over shredded cabbage and top with sour cream, shredded cheese, and salsa. This can also go into a tortilla for a burrito, or grilled up with in a quesadilla.
Add Whole boneless skinless chicken breast to a one gallon freezer bag.
Chop onions, garlic, green bell pepper, cilantro, and jalapeno and add them to the bag. Add canned corn, black beans and tomatoes. Add dry spices and bouillon cube.
Store rice separately in cool dry place.
Close and press out air. Place inside an additional freezer bag to prevent leaks. Freeze for up to 3 months.
Defrost before cooking by placing bag in the fridge the night before.
Pour the contents of the freezer bag into the crock-pot.
Add 1 Cup of Water and set the timer.
Follow the instructions above for adding the rice.