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!
Ooooh! I am going to have to try these! They look so yummy!
this turned out so good, so easy to do, few ingredients, yummy. i did worry about the exact measurements i had two large boneless chicken breast, my can of black beans was 19 oz, i just eyeballed the half bag of frozen corn, and the salsa too. cooked it for about 41/2 hours on high. i didn’t make rice but wrapped the mixture in toufayan brand sun dried tomato and spinach wraps. i put cilantro and sour cream inside. salsa on the outside for dipping. i will make this again
My whole family gobbled this up! I had made a crock pot taco chicken recipe a few weeks ago and frozen half of it. I took that out of freezer, added some beans and corn and cooked up some rice. Made a little guacamole, cut up some fresh tomatoes and put some sour cream on top. Easy and totally customizable! Thanks for the great ideas, keep them coming!!
Excellent! My new go-to chicken burrito/taco/rice bowl recipe.
amazing.. i made it without the corn (forgot it at the grocery store) and the cayenne pepper but it is delicious i love it!
This meal was amazing! When I warmed up the leftovers in the office today I had people oohhing and ahhing all over. It was so yummy. Thanks!
Hi – I just wanted to say that I found this recipe through Pinterest & tried it today. It was great!! Everyone in my family loved it & we have plenty leftover for tomorrow. Thank you so much for your recipes. It doesn’t get better than easy + healthy + delicious!
I didn’t read all the comments above, so please forgive me if this is repeated. I take a cup or two of minute rice and add it in the last hour of cooking. The rice absorbs the salsa and tastes wonderful, plus it’s one less thing you have to do. Also, we take this and put it in burrito shells with sour cream and cheese! YUMMY!
This was awesome! My family loved it. Thanks for posting this.
I was channeling my inner-Beth yesterday while trying to figure out something else to do with some leftover pulled pork from the freezer that my husband had smoked several months ago, when I thought of this recipe. Whipped up a quick tomato sauce with a BBQ kick, added the pulled pork and some black beans, ladled it over some rice and topped with some cheese and a good pile of coleslaw, and VOILA, BBQ Pork Rice Bowls. Thanks for the inspiration!
This is DELICIOUS!!!!! Next time, we are going to make some guacamole to put on top. Love how easy it was and the taste wasSO good. Love the cilantro on top!
I’ve never been able to cook rice according to the package directions very well. But, when I use your method of 2 cups of rice and 3 cups water for 20 min it seems to turn out perfect somehow! Thanks!
This meal is super good and easy too. I’m making it tonight since my in laws are coming into town and it feeds a lot of people easily. yum!
Made this for tonight’s dinner, and it turned out to be a big hit! My chicken was still frozen, so I cooked it on high for the first 4 hours, then cooked on low for 2-3. We will definitely be having this again!
Yummy! I used about 1/2 a jar of salsa + a little chicken stock to make it less spicy for my 4 kids.
Then my hubby & I just loaded on salsa in our own bowls. Plus we added avocado. Definitely something I’ll make again. Thanks for all the fun recipes :)
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