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Slow Cooker Cheesy Chicken Taco Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Serving Bowls

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 packet (1 oz) mild taco seasoning
  • 1 cup mild salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2 cups cooked white rice, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Sprinkle the taco seasoning evenly over the chicken, then pour the salsa and add the black beans on top.
  • Cover and cook on low for 6 hours or until the chicken is tender enough to shred easily.
  • Use two forks to shred the chicken directly in the slow cooker, then stir in the shredded cheddar cheese until it melts and coats the mixture.
  • Spoon the cheesy chicken mixture over the cooked rice in bowls and serve warm.

Notes

Stir the cheese in right after shredding the chicken so it melts smoothly without separating. If the mixture seems too thick when serving, add a splash of water to loosen it. Leftovers reheat well in the microwave with a damp paper towel over the bowl to keep the rice from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Serving Bowls