Crockpot Mexican Chicken Bowls
Ingredients
▢16 ounces of your favorite salsa (1 1/2 – 2 cups)
▢1 (1-ounce) package all-natural taco seasoning (or 2-3 tablespoons of homemade taco seasoning recipe)
▢1 (15-ounce) can black beans, drained and rinsed
▢1 (15-ounce) can corn, drained and rinsed
▢1 1/2 pounds boneless skinless chicken breasts (About 2-3 breasts.)
▢6 ounces cream cheese, cubed
▢3 cups cooked brown rice or Cilantro Lime Rice
▢Optional topping ideas: shredded cheddar cheese, shredded lettuce, diced avocado, diced red onion, minced jalapeños, chopped black olives
Instructions
Combine: In a slow cooker, add salsa, black beans, corn, and taco seasoning. Stir until well combined. Nestle the chicken into the mixture and spoon some on top of each piece.
Slow Cook: Cover and cook on low for about 2 1/2 – 3 1/2 hours or until chicken is done (165°F internally or no longer pink inside).
(Trust us on this timing when it comes to how long to cook chicken in the crockpot!)
Shred: Remove chicken to a cutting board and shred with two forks. Add back to slow cooker and stir in the cubed cream cheese until it melts and blends into mixture.
Serve: Serve over brown rice or cauliflower rice and serve your favorite Mexican toppings, like diced avocado, lime wedges, shredded cheddar cheese, sliced green onion, diced red onion, sour cream, etc.