I’ve been on a kick of making chicken taco bowls for dinner weekly. On Tuesdays, we have swim class with Liam in the afternoon. By time we get home, we have to jump right into dinner and his nighttime routine, so I like to have something quick and easy to throw together for us to eat. Chicken taco bowls fit the bill perfectly!
For the chicken
- one package of boneless, skinless chicken breast
- taco seasoning of your choice, to taste (I use a few tablespoons)
- 1/2 jar of salsa
- about 1/4 cup of chicken broth (or water)
I put all of the ingredients into a crockpot, mix well, then set the crockpot to do its thing! I usually cook on low for 4-5 hours, but you can do it however you like. I started by typing “boneless skinless chicken breast in crockpot” in google to find cooking times and temperatures!
For the rice
I use either jasmine or brown rice. I cook according to instructions, then add the juice of 1 lime and about 1/4 cup of chopped cilantro and mix well.
For the bowl toppings
I like to mix the remaining toppings (minus the black beans) all together for ease! I usually mix corn, diced roma tomato, diced red onion, chopped cilantro, with lime juice and salt to taste. You can add jalapeño or any other toppings you like!
Assembling the bowls
I start with a bed of rice, then top with the shredded chicken. I like to sprinkle a little shredded cheese on top of the hot chicken to melt a bit. Then I add drained and rinsed black beans, my toppings mix, and diced avocado. Top with sour cream, cilantro dressing, salsa, or any other “dips” you like! You can completely customize this, which is what I like about it!