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.

Ingredients:

  • 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

Directions: 

  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