Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless skinless chicken thighs (, excess fat removed)
  • 1 ounce taco seasoning ((homemade or store-bought 1 ounce packet))
  • 1/2 cup salsa
  • 4 cups cooked white rice
  • 1 cup black beans (, drained and rinsed)
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded Mexican cheese
  • 1 tomato (, diced)
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1 lime (, cut into wedges, for serving)

Instruction

  • Coat a 6-quart slow cooker with nonstick cooking spray. Add the chicken and sprinkle the taco seasoning and salsa over the top.
  • Cover and cook for 4-6 hours on the low setting. (Mine is usually done at 4 hours, but it could take longer. Check for an internal temperature of 165 degrees. You don't want to over-cook the chicken or it will be dry.)
  • Remove lid. Using two forks, shred the chicken into bite-size pieces.
  • Evenly divide the rice into 6 bowls. On top of the rice, evenly divide the chicken mixture.
  • Top the chicken with beans, lettuce, cheese, tomato, guacamole, and sour cream.
  • Served with some lime wedges and enjoy.