Add everything except the rice, cheese, and cilantro to the slow
cooker along with 1/4 cup of water (for good measure). Give
everything a good stir and make sure the chicken is covered in the
mixture. Secure the lid on your slow cooker and cook on low for 8
hrs.
Near the end of the cooking time, cook the two cups of rice
according to the package directions (Bring the rice and 3 cups of
water to a boil in a medium pot with a lid in place, as soon as it
reaches a boil, reduced the heat to low and let simmer for 20
minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow
cooker. Stir with a fork to shred the chicken (it should be super
tender and will shred easily). Build the taco bowls by placing rice
on the bottom, then the taco chicken mix, shredded cheese and
fresh cilantro.
Originally Submitted
8/28/2012
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