Slow Cooker Taco Chicken Bowl



Slow Cooker Taco Chicken Bowl

Are you getting sick of our slow cooker recipes yet?! Hopefully not, because here is yet another great one! Just like most slow cooker recipes, this one is very simple! I only had to measure out a few things and I popped it all into the crockpot. I hope you enjoy this recipe as much as me and my family do! Enjoy! Meghan


1 1/2 lbs. chicken breasts (I used 3 boneless, skinless chicken breasts)

    16 oz. jar salsa

      2 cloves garlic, minced

        15 oz. can black beans

          1/2 lb. frozen corn

            1 Tbsp chili powder

              1/2 Tbsp cumin

                1/2 tsp dried oregano

                  1/4 tsp cayenne pepper

                    Freshly cracked pepper

                      6 cups cooked rice

                        8 oz. shredded cheddar

                          3 green onions (scallions)


                            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.

                                  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).

                                      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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