Crockpot Chicken Taco Bowls
Ingredients
The Chicken
-
6
large
chicken breasts
-
2
tablespoons
minced garlic
-
3
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
1
tablespoon
garlic powder
-
½
teaspoon
paprika
-
½
teaspoon
onion powder
-
2
tablespoons
tomato paste
-
¼
cup
water
-
½
unit
lime juice
-
to taste
salt and pepper
The Sweet Potatoes
-
3
large
sweet potatoes
-
2-3
tablespoons
EVOO
-
2
teaspoons
chili powder
-
2
teaspoons
garlic powder
-
to taste
salt and pepper
The Rice
-
2
cups
short-grain brown rice
-
4
cups
water
-
1
15-oz. can
black beans
-
1.5
unit
lime juice
-
½
teaspoon
sea salt
Instructions
- Cook chicken breasts and minced garlic in a slow cooker on high for 3.5 to 4 hours until cooked through.
- Shred the cooked chicken and return it to the slow cooker, leaving the liquid.
- Season the chicken with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
- Mix together tomato paste and water, then pour over the chicken and mix well.
- Preheat the oven to 400ºF and dice sweet potatoes into bite-sized pieces.
- Toss sweet potatoes with EVOO, season, and roast for 25-30 minutes until desired texture.
- In a pot, combine brown rice and water, bring to a boil, then simmer until water is absorbed.
- Add black beans, lime juice, and sea salt to the cooked rice and mix.
Nutrition Facts (estimated)
Servings
6
Calories
443
Total fat
11g
Total carbohydrates
54g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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