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Easy Dump-and-Go Crockpot Chicken Taco Bowls with Cilantro Lime Rice

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A simple and flavorful crockpot chicken taco bowl recipe paired with zesty cilantro lime rice, perfect for busy days and casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 packet (about 1 oz) taco seasoning mix (or homemade blend of chili powder, cumin, garlic powder, paprika, salt, and pepper)
  • 1 cup salsa
  • 1/2 cup chicken broth or water
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine recommended)
  • 2 cups water or chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Juice and zest of 1 lime
  • 1 tablespoon olive oil or butter
  • Salt, to taste
  • Optional toppings: shredded cheese (cheddar or Monterey Jack), sour cream or Greek yogurt, avocado slices or guacamole, diced tomatoes or pico de gallo, fresh jalapeño slices

Instructions

  1. Place the chicken breasts or thighs at the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken.
  2. Scatter the chopped onion and minced garlic over the chicken. Pour the salsa and chicken broth on top. Do not stir.
  3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken shreds easily with a fork.
  4. About 20 minutes before the chicken finishes, rinse the rice under cold water until clear. Combine rice and water or broth with a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
  5. Fluff the cooked rice with a fork. Stir in olive oil or butter, lime juice, lime zest, and chopped cilantro. Adjust salt to taste.
  6. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and mix with juices and salsa.
  7. Assemble bowls by spooning cilantro lime rice into bowls, topping with shredded chicken mixture, and adding optional toppings as desired. Serve warm.

Notes

Use chicken thighs for juicier meat. Rinse rice before cooking to prevent stickiness. Add extra broth if chicken seems dry. Low and slow cooking is best to avoid dry chicken. Fresh cilantro is essential for the rice flavor. Leftovers reheat well with a splash of broth or water.

Nutrition

Keywords: crockpot chicken, taco bowls, cilantro lime rice, slow cooker recipe, easy dinner, dump and go, Mexican chicken, healthy taco bowl

Find it online: https://coracooks.com/easy-dump-and-go-crockpot-chicken-taco-bowls-with-cilantro-lime-rice-recipe/