Ingredients
Scale
- 2 Chicken Breasts or 1 lb Chicken Tenders
- 12 oz Pico de Gallo or salsa of choice
- 3 Bell Peppers
- 1/2 Red Onion
- 1 can Black Beans, 15 oz
- 1 can Corn, 15 oz
- 1 c Brown Rice, cooked or steam in a bag
- Taco Seasoning of choice
- Juice of 2 limes
- Cilantro and minced garlic to taste
- Optional: Corn/flour tortillas, fresh greens, avocado, tortilla chips
Instructions
- Place chicken breasts or tenders in a crockpot with the juice of 1 lime, pico de gallo or salsa, and taco seasoning to taste.
- Cook on high for 4-6 hours or on low for 6-8 hours.
- Wash and slice the peppers and chop the onion.
- Before the last 2 hours of cooking, shred chicken in the crockpot.
- Add peppers, onion, black beans, corn, cooked brown rice, juice of another lime, and additional taco seasoning (to taste).
- Prior to serving, add fresh cilantro to taste.
- Stir and enjoy served on tortillas or over fresh greens for a fajita taco salad or burrito bowl.
Notes
- Adjust taco seasoning to your preference.
- For extra flavor, add minced garlic.
- Serve with optional toppings like avocado or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg