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.
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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!
Could this be made with Pinto Beans in place of the black beans?
Yes :)
I don’t usually comment however just made this recipe. It is so easy and quick I did not expect much.
Was I ever wrong loved this with rice and would probably be even better in a tortilla shell.
This will definitely be one if my staples for a busy day.
Would this work with boneless chicken thighs I wonder?
It sure would! Enjoy!
Does the nutritional information include rice or is it just a cup of the chicken mixture? Is the cheese included? I don’t understand how it can be so high.
The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion.
A solid, flavorful, easy recipe.
This recipe looks great! Where are the nutritional values though?
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
I’ve made this a few times and it’s definitely easy, filling, and delicious. I serve it by putting a soft taco size tortilla in the bottom of a bowl, then layer on shredded cheddar, rice and the chicken mixture, and top with a little more cheese, sour cream and guacamole.
It makes quite a bit, so I’ve also served the leftovers quesadilla style by putting the chicken mixture and cheddar cheese between two tortillas and browning them on both sides. Also delicious and easy.
Could you use cook beef instead of chicken my husband doesn’t like chicken with southwest or Mexican flavors, and if so does that change the cooking time in the crockpot any or would it be just as easy to make on top of the store then?
Yes I think that would be delicious!
This is on my meal plan for the week. Always a good stand by. A solid recipe, crowd favorite around my house. Dump and cook, it’s so easy! And so good! I serve it over rice.
I don’t have cayenne pepper, but I do have crushed red pepper. Would that work as a substitute and would I use the same amount? Thx
Not the same, so I would just leave out the cayenne for now.
I made it that night, and I did end up using crushed red pepper for the cayenne pepper, but halved the amount to be safe:) It was absolutely delicious. One of my top 5 recipes I’ve ever made!!
This was so good! I love simple recipes like this. I added additional toppings of sour cream, guac, jalapeños, and tortilla strips. Yummy I will definitely be making this again
I made this the other day and it was absolutely delicious. My husband and I really enjoyed it and are adding it to our list of Re-Make Recipes. Yum! Thank you!
Had it this past week and loved it! Hooray for easy peasy tasty crockpot meals!
Thanks Kris!
Have you cooked this in an instapot yet? If so, how?
We haven’t tested it in an Instant Pot Michelle but some previous commenters have said this “I cooked it in an Instant Pot. Did 10 minutes on high pressure and allowed it to vent for 20 minutes.”
Just did this in my 6 qt Instant Pot. I used the manual setting, high pressure, for 16 min., then did a quick release. It didn’t fall apart, but shredded easily. I reduced the sauce a bit by turning it to “Saute” mode while shredding. Rice is cooked separately. Just as good as the crock pot, but ready in less than an hour. Yum!
Thanks for sharing your Instant Pot method Marie!
Could this be done on the stovetop with a quicker cooking time? It looks delicious but I don’t have a slow cooker.
Hi Emma, I have a skillet version that is almost exactly the same, except it uses pre-cooked chicken: Southwest Chicken Skillet. You could cook some raw chicken in the skillet before adding any of the other ingredients, but then it will just be chunks of chicken instead of shredded. :)
Hi Emma! I think I would simmer it on the stove top with a lid (less energy consumption than the oven). Put everything in the pot as if it were the slow cooker, bring it up to a boil over medium-high, then turn it down to low (or the lowest temp that will still have it simmering very lightly) and let it simmer for an hour or so. See how tender the chicken is at that point and if it is not shreddable yet, let it go longer. I suspect it will be shreddable after an hour, though. You also might want to give it a light stir every now and then since the heat is a bit more concentrated than in the slow cooker.
First crockpot meal I have actually liked! Perfect for weeknight dinner!
Hooray!