Slow Cooker Chipotle Chicken Taco Bowls With Corn Jalapeño Salsa Recipes

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

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Slow Cooker Chipotle-Honey Chicken Tacos image

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

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