This is by far my busy day go to. Whether we are home or out for the day it is really easy and the whole family loves it. It's a great slow cooker meal and I make sure to make extra as it makes for a great lunch the next day for my husband. It's also a great gluten free meal and if you need to make it dairy free that can be done as well by not making coconut rice and omiting sour cream and cheese.
2 cups - salsa
1 can - kernel corn
1 can - black beans
1/2 cup - water
1 tsp - Epicure Taco Seasoning (gluten free)
1 cup - basmatti rice
1 can - coconut milk
1/2 tsp lime juice
1 - yellow pepper
1 - tomato
1 - avocado
olives
cilantro
shredded cheese
sour cream
Chicken Taco Bowls
Ingredients
3 - chicken breast2 cups - salsa
1 can - kernel corn
1 can - black beans
1/2 cup - water
1 tsp - Epicure Taco Seasoning (gluten free)
1 cup - basmatti rice
1 can - coconut milk
1/2 tsp lime juice
1 - yellow pepper
1 - tomato
1 - avocado
olives
cilantro
shredded cheese
sour cream
Directions
Place chicken in a slow cooker, add in salsa, kernel corn, black beans, water, and taco seasoning. Set on low for 6 hours. Shred the chicken once it is cooked. Chop up yellow pepper, tomato, avocado. Make a batch of coconut rice. Add 1 cup of rice to 2 cups of coconut milk with lime juice.
Then we let everyone build their own taco bowl. Topping it with pepper, tomato, avocado, olives, cilantro, cheese, sour cream and salsa.
Enjoy!
Enjoy!
