This taco chicken bowls recipe is definitely “slow-cooker 101”. It’s probably one of the first recipes that most people learn to make in their slow cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.
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Set it and forget it…
Taco Chicken Bowls are great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook.
How to Serve Taco Chicken Bowls
Of course, you’ll need to make the rice separate but even if you’re one of those people who can never get rice right, there is still hope. Just stuff the chicken mixture inside of a tortilla with a little cheese and roll it up for a quick burrito, or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.
Taco Chicken Bowls are Freezer Friendly
Oh, also, this taco chicken bowls recipe freezes well. Cheese and all. Then just nuke and stir for a couple minutes until hot. Instant freezer meal!
What Size Slow Cooker to Use
I use a 6 quart Hamilton Beach Slow Cooker and this recipe fills it about halfway. I would suggest using a 4-quart or larger slow cooker.
Okay, one more thing. If you for some strange reason need this taco chicken bowls recipe to be even easier or you don’t have a well-stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.
More Slow Cooker Dinners: Slow Cooker Chicken Tikka Masala, Slow Cooker Italian Chicken and Peppers, Slow Cooker White Chicken Chili, and Slow Cooker Beef Stew.
Taco Chicken Bowls
Servings 6 (1 cup chicken mixture, 1 cup rice, plus toppings)Ingredients
- 1 1/2 lbs. chicken breasts ($2.60*)
- 1 16oz. jar salsa ($2.15)
- 2 cloves garlic, minced ($0.16)
- 1 15oz. can black beans ($0.69)
- 1/2 lb. frozen corn ($0.73)
- 1 Tbsp chili powder ($0.30)
- 1/2 Tbsp ground cumin ($0.15)
- 1/2 tsp dried oregano ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- Freshly cracked black pepper ($0.03)
- 6 cups cooked rice ($0.60)
- 8 oz. shredded cheddar ($2.59)
- 3 green onions, sliced (or fresh cilantro) ($0.23)
Instructions
- Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
- Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
- To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.
See how we calculate recipe costs here.
Equipment
- Slow Cooker
- Measuring Cups Spoons
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!This is definitely one of my favorite meals to keep in the freezer for busy days!
How to Make Slow Cooker Taco Chicken Bowls – Step by Step Photos
Place two large chicken breasts (about 1.5 lbs.) in the bottom of a slow cooker. I always buy my chicken breasts in large packs on sale, then individually wrap and freeze them for later.
Drain one 15oz. can of black beans and add them to the slow cooker along with a 16oz. jar of salsa and 1/2 pound of frozen corn (no need to thaw the corn first–the small kernels thaw quickly once the slow cooker is turned on. Do not, however, use frozen chicken breasts because they may take too long to come up to a safe temperature in the slow cooker.)
I usually just use a generic salsa for this dish, but I like generic salsa just fine. The type of salsa you use will greatly impact the flavor the of the overall dish, so make sure you use one that you like. This time around I found a “fire roasted” generic salsa, so I got that for a little extra smokey flavor. :)
Add 2 cloves minced garlic, 1 Tbsp chili powder (mild), 1/2 Tbsp cumin, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and some freshly cracked pepper (about 10-15 cranks of a pepper mill).
Add about 1/4 cup of water to help the ingredients combine when you stir. Briefly stir to distribute the spices.
Secure the lid on your slow cooker and cook on high for four hours or low for eight hours. This is after 4 hours on high–doesn’t look much different!
BUT by this time the chicken is SO tender that just stirring the mixture will make it fall apart. Stir the pot or use two forks to shred the chicken.
When all the chicken is shredded it’s time to eat! You can taste the mixture and add salt if needed (this will depend on the salt content of your beans and salsa. I didn’t add any this time.)
To build the taco chicken bowls, place one cup of cooked rice in the bottom of a bowl and top it with one cup of the chicken mixture. Sprinkle a little shredded cheddar cheese on top followed by a few sliced green onions. Done! How easy is that?
Or you can eat the Taco Chicken Bowls not as a bowl, but as an actual taco. Just stuff the chicken mixture into a tortilla, top with cheese or sour cream, and you’re good to go!
Just want to give a hint to any newbies at crockpot cooking- boneless skinless chicken breast should be done in 5 hours on low, so check before 8 hours. You could end up with dry chicken(I did often before I discovered this tip), newer crockpots are hotter than the older ones.
You’ve earned another huge fan! Made this tonight after having stashed my slow cooker in a closet for almost 2 years. It was fantastic! Absolutely perfect for a busy grad student and her carnivorous husband! Can’t wait to learn more crock pot recipes!
This is my first time using a crockpot. I kinda got ahead of myself and added the rice to the slow cooker. Is this going to be a problem? I already mixed it in with everything else. I’d hate to ruin all this food!
Hmm, well, there might not be enough moisture to cook the rice, but let’s hope it works out okay! Also, it might cook up a bit more mushy than regular cooked rice.
When asked what’s my favorite crock-pot recipe, this one comes up without pause. I can’t tell you how many times I’ve made this, so yummy! Thank you so much.
This has become a staple around my house; thanks for teaching it to us!
Made this yesterday – delish w/ Monterey Jack and added diced bell pepper on top. Thanks!
May I suggest that when cooking the rice,(especially if using a microwave rice cooker), add a pkg of taco seasoning to the rice.
I made this in my electric pressure cooker this afternoon – I set it for 12 minutes, and it came out perfect. The time doesn’t include the several minutes it takes for the pressure cooker to heat up and come to pressure – so in total about 20 minutes or so. I used chicken tenders instead of breasts, so if using breasts it would probably help to cut them up a bit for more even cooking.
I’ve GOT to get one of those.
New family favorite. I buy spicy salsa and don’t use the pepper. I squeeze some lime in after it’s done. It’s great over rice or stuffed in soft tortillas.
Have done this recipe a dozen times and it is always great.
We use quinoa instead of rice and it is perfect.
Today I tried it with around 1.5lbs of steak I got on sale. Just cut if into a bit smaller chunks to cook and it turned out fine. Everything else the exact same and it worked out perfectly as well. Tender meat and great flavour.
Can not see why it would not work with the same amount of boneless pork shoulder or something like that as well.
Your recipes are fantastic. My family will love this and I will love the grocery bill! Reva K
Made this for my family today. Delicious! Used boneless, skinless thighs in pl.ace of breasts to make the cost even lower.
My fiance puts in requests for this recipe all the time! This is one of my Budget-Bytes favorites!
Someone copied this and added cream cheese. Good idea, but I already know I prefer your recipe. Will be making my third batch this weekend!
http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html
This looks so delish! Definitely moving it to the top of my dinner list!