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Slow Cooker Chicken Taco Bowls

Megan Olson

"Make taco night easy night with these slow cooker chicken taco bowls! Made naturally gluten free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love, especially the cook! Assemble bowls, add optional toppings, and devour!"
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6 h 50 m servings 236 cals
Original recipe yields 6 servings

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  1. Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
  2. 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.
  3. Set slow cooker to Low; cook for 6 hours.
  4. Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.

Nutrition Facts

Per Serving: 236 calories; 2.6 g fat; 27.3 g carbohydrates; 26 g protein; 44 mg cholesterol; 650 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Good mix of ingredients, however, if you change the serving size to 3 and it calls for 2 chicken breasts, this part of step 3 is irrelevant: Pour in broth, ensuring chicken is just covered in li...

This came out well. The chicken was tender, and the beans were a great addition. I used all green bell pepper as that's what I had. Also, I used 1 cup salsa in place of 1 cup chicken broth-- I...