These chicken taco bowls are packed with colorful vegetables and easy to customize for the whole family. Let the slow cooker handle dinner, then serve the mixture in bowls with your favorite taco toppings or crunchy protein chips.
A QUICK NOTE
For younger kids or anyone who prefers less heat, use mild diced tomatoes with green chiles and reduce or omit the crushed red pepper. Set out toppings separately so everyone can build a bowl they enjoy.
COOK TIME
2½ hours on HIGH or 4 hours on LOW
INGREDIENTS
2 pounds ground chicken
1 large onion, diced
2 bell peppers, diced
2 zucchini, diced
½ teaspoon crushed red pepper
½ teaspoon black pepper
2 teaspoons paprika
½ teaspoon cumin
½ teaspoon salt
15–20 ounces diced tomatoes with green chiles
½ cup shredded cheddar cheese
Chopped cilantro, to taste
Loaded Taco Quest Protein Chips, for serving
DIRECTIONS
1. In a skillet over medium heat, fully cook the ground chicken, breaking it into crumbles as it cooks.
2. Add the cooked chicken, onion, bell peppers, zucchini, crushed red pepper, black pepper, paprika, cumin, salt, and diced tomatoes with green chiles to the slow cooker. Stir to combine.
3. Cover and cook for 4 hours on low or 2½ hours on high, until the vegetables are tender and the mixture is heated through.
4. Top with shredded cheddar and cilantro. Serve in bowls with Loaded Taco Quest Protein Chips, if desired.
