Hey y’all! If you’re craving a hearty, fuss-free dinner that’s bursting with classic taco flavor, these Slow Cooker Taco Chicken Bowls are your new best friend. They’re perfect for busy weeknights, meal prepping, or even casual get-togethers—just set it and forget it! Imagine juicy, tender chicken, savory beans, and vibrant spices, all piled high in a bowl and topped with your favorite fixings. Let’s get cooking!
Why You’ll Love This Slow Cooker Taco Chicken Bowls Recipe
- Super easy to prep with simple ingredients and minimal hands-on time.
- Perfect for meal prep—makes delicious leftovers for lunches all week.
- Customizable with your favorite toppings and sides.
- Great for feeding a crowd or picky eaters thanks to its familiar taco flavors.
- Healthy, filling, and gluten-free for a guilt-free comfort meal.
Ingredients for Slow Cooker Taco Chicken Bowls
- 2 lbs (about 4) boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 2 cups low-sodium chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (optional, to taste)
- 1/4 tsp black pepper
- Toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, salsa
Step-by-Step Directions for Slow Cooker Taco Chicken Bowls
Step 1: Layer Ingredients in the Slow Cooker
Place chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken. Add the drained black beans, corn, diced tomatoes with their juice, and uncooked rice. Pour chicken broth over the top to ensure the rice cooks evenly.
Step 2: Slow Cook the Chicken
Cover and cook on low for 4 to 5 hours, or until the chicken is tender and the rice is cooked through. (Check at the 4-hour mark to avoid overcooking the rice.)
Step 3: Shred Chicken & Stir
Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir everything together until well combined.
Step 4: Serve Up Your Taco Chicken Bowls
Spoon the mixture into bowls and pile on your favorite toppings: shredded cheese, sliced avocado, sour cream, fresh cilantro, salsa, and a squeeze of lime juice. Enjoy!
Notes & Cooking Tips for Slow Cooker Taco Chicken Bowls
- For extra flavor, sear the chicken breasts in a skillet before adding to the slow cooker (learn how to sear chicken).
- Swap white rice for brown rice or quinoa, but increase the cooking liquid and time as needed.
- Check your slow cooker around the 4-hour mark to prevent mushy rice—every slow cooker heats a bit differently.
Slow Cooker Taco Chicken Bowls: Variations
- Mild & Kid-Friendly: Use plain diced tomatoes instead of Rotel and a mild taco seasoning.
- Low-Carb: Leave out the rice and serve over cauliflower rice or lettuce.
- Vegetarian: Substitute chicken with extra beans or a meat alternative, and use vegetable broth.
Equipment Needed for Slow Cooker Taco Chicken Bowls
- 6-quart (or larger) slow cooker
- Cutting board and sharp knife
- Measuring cups and spoons
- Forks for shredding
- Ladle or large spoon for serving
Storage & Shelf Life for Slow Cooker Taco Chicken Bowls
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep frozen for up to 2 months. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed.
Serving & Pairing Suggestions for Taco Chicken Bowls
- Serve with warm flour or corn tortillas for a build-your-own taco night.
- Add a side of tortilla chips and fresh guacamole (try this guacamole recipe).
- Pair with a crisp green salad or Mexican street corn for a complete meal.
Pro Tips for Perfect Slow Cooker Taco Chicken Bowls
- Use chicken thighs instead of breasts for extra juicy, flavorful meat.
- Let the mixture sit for 10 minutes after cooking to thicken naturally as it cools.
- For a punch of freshness, top each bowl with plenty of lime juice and cilantro (cilantro nutrition info).
FAQ: Slow Cooker Taco Chicken Bowls
- Can I use frozen chicken breasts?
- Yes, but add an extra hour of cook time and ensure the chicken reaches 165°F internally.
- What can I use instead of rice?
- Try quinoa, cauliflower rice, or omit the grains for a low-carb bowl.
- Can I make this recipe spicy?
- Absolutely—add chopped jalapeños or use a spicy taco seasoning for extra heat.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies, undrained
- 1 packet (1 oz) taco seasoning
- 1 cup chicken broth
- 1 cup long grain white rice, cooked
- 1 cup shredded cheddar cheese (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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1Place the chicken breasts in the bottom of the slow cooker.
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2Add black beans, corn, and diced tomatoes with green chilies over the chicken.
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3Sprinkle taco seasoning evenly over the ingredients, then pour in the chicken broth.
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4Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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5Remove the chicken, shred it with two forks, then return it to the slow cooker and stir to combine.
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6Serve the taco chicken mixture over cooked rice. Top with shredded cheddar cheese and chopped cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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