This is a super easy slow cooker meal that requires very little prep work (either before or after the slow cooker has done its job). Most people associate citrus with summertime so this dish presents itself as being a great summertime meal.
Lime Chicken Taco Bowls
Adapted from the Kitchen of: Taste of Home
Prep Time: 3 – 6 hours + 40 mins
1 ½ lbs boneless, skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
½ Tbsp dried cilantro
1 cup frozen corn
1 cup chunky salsa
1 cup uncooked white rice
sour cream, shredded cheddar cheese, and shredded lettuce, optional
Spray slow cooker with non-stick cooking spray. Place chicken on the bottom of the slow cooker.
Combine lime juice, chili powder, and cilantro; pour over chicken. Turn chicken to coat in marinade. Cover and cook on low: 3 hours for a 5 quart crock, 5-6 hours for a 3 quart crock, or until chicken is cooked.
Remove chicken, shred, and return to slow cooker. Stir in frozen corn and salsa. Cover and cook on low for 30 minutes or until heated through.
During last 30 minutes of cooking prepare rice according to package instructions.
Once everything is cooked serve chicken mixture over rice in a bowl. Top with sour cream, cheese, and lettuce if desired.
- This dish reheats well, making it great for leftovers.
- The heat level of this dish is determined by the type of salsa you use. The chili powder does not add any heat/spiciness.
- You can use two forks or a stand mixer to shred the chicken. Come back tomorrow for my kitchen tip on how to shred chicken in a stand mixer!
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