Slow Cooker Chicken Taco Bowls recipe
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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
Nutrition Info
- 236.4 caloriescarbohydrate: 27.3 gcholesterol: 44.4 mgfat: 2.6 gfiber: 10.9 gprotein: 26 gsaturatedFat: 0.8 gservingSize: -sodium: 649.8 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Taco Bowls
Directions
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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.