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Crock-Pot: Chicken: Chicken Taco Bowls Recipe

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This recipe for Crock-Pot: Chicken: Chicken Taco Bowls is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken:

6 large chicken breasts
2 tablespoons minced garlic
3 tablespoon chili powder
2 teaspoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 can (or 2 cans) diced tomatoes (original recipe called for - 2 tablespoons tomato paste + 1/4 cup water, but I prefer diced tomatoes)
juice from 1/2 lime
salt and pepper to taste (generous)

For the Sweet Potatoes:

3 large sweet potatoes (or ~5 medium-size)
2-3 tablespoons EVOO
2 teaspoons chili powder
2 teaspoons garlic powder
salt and pepper, to taste

For the Rice:

2 cups short grain brown rice
4 cups water
1 15 oz. can black beans, rinsed
juice from 1.5 limes
1/2 teaspoon sea salt
Directions:
Directions:
For the Chicken

Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large crock pot and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.
Remove chicken breasts from crock pot and use two forks to shred it. Place shredded chicken back in crock pot (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
Mix together tomato paste and water and place on top of chicken. Mix.

For the Sweet Potatoes:

First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.

For the Rice:

Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt. * I like to add cilantro to rice and let it steam for a few minutes.

Toppings for bowl:
Gluten free tortilla chips
Avocado slices
Sprouts
Fresh lime juice
Cilantro
Guacamole
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes plus 3 hours cook time

 

 

 

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