Crockpot Chicken Taco Bowls

• Meat

  • 4 Chicken breasts, skinless

• Produce

  • 2 15 oz cans Black beans, reduced-sodium
  • 1 Green bell pepper
  • 1 tbsp Onion powder
  • 1 tsp Oregano, dried
  • 1 Red bell pepper

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Salt & pepper
  • 1 Taco seasoning mix

• Nuts & Seeds

  • 1 tsp Cumin

Found on skinnyfitalicious.com

Description

Ingredients

• For the chicken
• 4 skinless chicken breasts
• 2 cups low sodium chicken broth
• 2 15 oz cans reduced sodium black beans, rinsed
• 1 red bell pepper, seeded and cut into long slices
• 1 green bell pepper, seeded and cut into long slices
• Taco Seasoning Mix
• 1 tbsp onion powder
• 1 tsp dried oregano
• ½ tsp paprika
• 1 tsp cumin
• ½ tsp chili powder
• salt & pepper to taste
• Salsa, lettuce, cilantro, Greek yogurt or sour cream, avocado, rice, lime

Directions

• Place chicken breasts on the bottom of the crockpot in an even layer. Add bell pepper, salt, pepper, seasonings then cover chicken with chicken broth making sure the chicken is just covered in the liquid. Set crockpot to low and cook 6 hours.
• With a wooden spoon, break up chicken breasts in the crockpot to shred it.
• Add black beans to the crockpot cook on low another 30 minutes.
• Assemble bowls, add optional toppings and devour!

Nutrition