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!
This was so awesome. I made it using chicken thighs because I didn’t have chicken breasts. I also added two cans of beans (black and red). Served with brown rice, cheese, salsa verde, and cilantro. I will so make this again!!
made this yesterday – soooo good!
A friend of mine made this recipe and we made soft tacos out of it. He told me where he found the recipe, and I’ve been addicted to your site ever since! I’m a newlywed on a budget, and my husband is on a diet, so your healthy, cheap options are great for us!! I made this again tonight and it is soooo good. Thanks!
I am planning on making this wonderful recipe one night this week. I am thinking of having tortilla shells on hand. It sounds like it would be good. thanks for the recipe.
Hamilton House – I like to actually build little servings with rice, cheese, and all! It reheats quickly in the microwave for a fuss free meal :)
I made this over the weekend for a Mexican themed dinner alongside your Sweet Potato and Chorizo Enchiladas and both were a HUGE hit!! I’m still happily eating leftovers…mmmm :-)
Your site rocks!
Kind of confused how to freeze. Should I make a large batch in the crockpot and freeze in individual meals with rice included or should I make it and freeze, then add rice and toppings the day I am serving it? About to have a baby and want to make it easy but yummy.
Thanks Beth! I bought Tostitos salsa because it was on sale. I’ll let you know how it turns out!
Alisha – I honestly don’t remember but I bet it was the cheapest jar on the shelf ;) I like all types of salsa, from homemade to the inexpensive store brands!
I can’t wait to make this tomorrow. It’s exactly the kind of recipe I was looking for! Question: what kind of salsa did you use?
Why would you put canned or already cooked beans in this? If you’re cooking it for eight hours anyway, add some extra water and just throw the beans in (dry–no need to soak first, if you’re cooking them in the crockpot). This looks delicious, though. I’d add more veggies and majorly enjoy!
I’ve made this twice. The first time I used beans I had already cooked in the slow cooker and thought it was dumb to cook something twice in the slow cooker. So this time I added 1/3 cup of dry black beans and an extra cup of water. I was short on time so I cooked it on high for six hours shredded the chicken and cooked on low for another hour. The beans were done but they could have been a bit softer. I think the full eight hours on low would have been perfect. I love beans and 1/3 wasn’t quite enough for my taste so I’ll try 1/2 cup with maybe 1 1/2 cups more water than Beth’s recipe next time.
Ate this over rice the first day and it was delicious. Made nachos with it the second day and it was even more delicious! Thanks for sharing because I was one of those people who had somehow never tried this!
Awesome, my new favorite go to ! Thanks for sharing! Love your blog!
Have a Suneday!
Carly
Just made this (after following your instructions for making beans from dry, woo!) and it’s delicious. I put it over brown rice and added diced red onion after it was done cooking. I had leftovers and made a sandwich with it – OMG. Depending on how much I like it with the rice, I might make this as a sammy filler.
– Julia
I made this yesterday, and am eating a bowl right now for brunch. Not over rice, it’s delicious on it’s own. I forgot to buy salsa so just used canned tomatoes and a diced jalapeno instead. My roommate likes it too!
I’m about to make your (un)refried beans as well. You are turning me into a Crock Pot fiend!