Avocados are a Delicious Topping in These Protein-Packed Taco Bowls

Avocados–the April Harvest of the Month–have become a popular part of American cuisine. Originally from Mexico, the soft and savory fruit is often served in Mexican dishes but is also found in salads, on toast and as a side dish.

This recipe for Slow Cooker Chicken and Avocado Taco Bowls is packed with protein. Avocado serves as a delicious topping that brings all the flavorful ingredients together.

Place ingredients in your slow cooker and let simmer until you’re ready to eat.

Click here to print the recipe.


  • ½ cup salsa
  • 2 green onions, sliced
  • 1 tsp. lime zest
  • ¼ cup lime juice
  • ½ tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • Salt and pepper to taste
  • 1 lb. boneless skinless chicken
  • 1 can black beans, rinsed and drained
  • 1 ripe avocado, sliced


  1. In small bowl, combine salsa, green onions, lime zest, lime juice and dry seasonings.
  2. Place chicken in slow cooker and cover with salsa mixture.
  3. Cook, covered, on low 4-5 hours or until chicken is tender.
  4. Remove chicken and let cool slightly. Shred meat with 2 forks; return to slow cooker.
  5. Add beans and stir. Cook on low until heated through, about 15 minutes.
  6. Place in bowl and top with avocado slices.

Serves 6