Slow Cooker Chicken Taco Bowls
These Slow Cooker Chicken Taco Bowls are the ultimate easy dinner for busy weeknights or meal prep. Made with tender shredded chicken, taco seasoning, salsa, beans, and corn, this crockpot taco bowl recipe delivers bold Tex-Mex flavor with minimal effort. Perfect for families, customizable for different diets, and ideal for make-ahead meals, this slow cooker chicken taco bowl recipe is one you’ll use again and again.
Ingredients
- Main Ingredients
- 1½ –2 lbs boneless skinless chicken breasts or thighs
- 1 cup white or brown rice cooked separately
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion finely chopped
- Seasonings & Flavor Base
- 2 –3 tablespoons taco seasoning store-bought or homemade
- 1½ cups salsa medium thickness
- ½ cup chicken broth
- Juice of 1 lime
- Pantry Staples
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 tablespoon olive oil optional
- Salt and black pepper to taste
Instructions
- Lightly spray a 6-quart slow cooker with nonstick spray.
- Place chicken in the bottom of the slow cooker in a single layer.
- Sprinkle taco seasoning evenly over the chicken.
- Pour salsa and chicken broth over the top.
- Add chopped onion and bell peppers.
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Once chicken is tender and reaches 165°F, shred it directly in the slow cooker using two forks.
- Stir in black beans and corn. Cover and cook an additional 10–15 minutes.
- Finish with lime juice and adjust salt and pepper to taste.
- Serve over warm rice and add desired toppings.
Notes
- Do not add uncooked rice to the slow cooker—it will become mushy.
- If the mixture seems watery, remove the lid and cook on high for 15–20 minutes to reduce liquid.
- Chicken thighs are slightly juicier, while breasts are leaner—both work well.