Taco Chicken Bowls

*Quick to Prep *Gluten-Free–Optional
Makes 8 servings
Prep. Time: 15 minutes Cooking Time: 3–4 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
1½ lbs. boneless, skinless chicken thighs
16-oz. jar salsa, as hot or mild as you like *choose a gluten-free brand to keep this recipe gluten-free
15-oz. can black beans
½ lb. fresh or frozen corn
1 Tbsp. chili powder
½ Tbsp. cumin
1 Tbsp. minced garlic
1 tsp. dried oregano
¼ tsp. cayenne pepper
¼ tsp. salt
“freshly ground black pepper to taste
¼ cup of water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8 servings
    Cooking Time: 3–4 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Serving:
    2 cups uncooked rice
    2 cups shredded cheese
    cilantro, chopped
    favourite salsa or hot sauce


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock and spread out evenly.
  4. Cover. Cook on Low 3–4 hours, or until an instant-read meat thermometer inserted into center of the thigh registers 160–165°F.
  5. Near the end of chicken’s cooking time, cook 2 cups of rice in microwave or stovetop, according to its package directions.
  6. When chicken is done cooking, stir with a fork to shred meat. Or using a slotted spoon, lift chicken into a large bowl and shred it with 2 forks. Stir back into the sauce and keep warm.
  7. Have each diner make a pile of rice on her/his plate. Top with taco chicken mixture, then shredded cheese, fresh cilantro, and salsa or hot sauce.

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