These BBQ Chicken Taco Bowls are an easy make ahead meal -- freezer friendly and perfect for your week's meal prep! The chicken can be made on the stovetop, in the slow cooker or Instant Pot. Includes step by step recipe video.
In a medium skillet, stir together chicken broth and taco seasoning and bring to a simmer over medium heat.
Add chicken breasts, cover and cook for 12-15 minutes, until cooked (165F internal temperature).
Remove chicken and slice. Return to pan with the broth and add beans and barbecue sauce. Cook on medium heat for 5 minutes until heated through.
Fill tortilla bowls with ¼ filling each, and sprinkle with ¼ cheese, lettuce and tomatoes. Add additional toppings as desired.
*TO MAKE AHEAD:Let filling cool completely. Divide filling between 4 bowls, sprinkle with cheese, and wrap each in tin foil or place in a medium freezer bag and freeze. To heat, unwrap, place on a parchment lined baking sheet and bake at 350 degrees for 22-26 minutes until heated through. The edges will get a little crispy, if you want to avoid this, cover with some foil. Garnish as desired.
Video
Notes
*INSTANT POT: To cook frozen chicken in the instant pot, combine ¾ cup broth and seasoning, pour into Instant Pot. Add 2 frozen chicken breasts, seal Instant Pot (pressurized, not venting). Turn on to Manual, high pressure for 15 minutes. Once timer beeps, do a quick release, slice chicken and toss with beans and barbecue sauce (put on sauté mode if you want to heat the beans through). *SLOW COOKER: Place chicken breasts in a 2-4 quart slow cooker, sprinkle with taco seasoning and pour over broth. Cover and cook until a temperature of 165F is reached, about 2-3 hours on low for thawed breasts. Slice, and stir in barbecue sauce and beans. *Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.