Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Chicken Taco Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

Delicious and easy-to-make slow cooker taco bowls featuring tender shredded chicken simmered with black beans, corn, and spices, served over fluffy rice and topped with cheddar cheese and green onions. Perfect for a hearty, flavorful meal with minimal prep.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Protein and Vegetables

  • 1½ lbs. chicken breasts (2 breasts, 730g)
  • 15 oz. black beans (drained and rinsed)
  • ½ lb. frozen corn
  • 16 oz. thick and chunky salsa
  • 2 cloves garlic (minced, about 1 Tbsp)

Spices

  • 1 Tbsp chili powder
  • ½ Tbsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp freshly cracked black pepper

Grains and Dairy

  • 6 cups cooked rice (from 2 cups uncooked rice, 370g)
  • 8 oz. shredded cheddar cheese (about 3 cups, 226g)
  • 3 green onions (sliced)

Other

  • ¼ cup water

Instructions

  1. Prepare slow cooker ingredients: Place the chicken breasts at the bottom of a 6-quart or larger slow cooker. Drain and rinse the black beans and add them to the slow cooker along with the salsa, frozen corn, minced garlic, chili powder, ground cumin, dried oregano, cayenne pepper, freshly cracked black pepper, and ¼ cup water.
  2. Mix spices: Stir the ingredients gently to evenly distribute the spices and liquids throughout the mixture.
  3. Cook the mixture: Secure the lid on the slow cooker and cook on low for 8 hours or high for 4 hours, allowing the chicken to become tender and flavors to meld.
  4. Cook rice: While the slow cooker is working, prepare the rice according to the package instructions, aiming for 6 cups of cooked rice to time it close to the chicken mixture finishing.
  5. Shred chicken: When cooking is complete, carefully remove the slow cooker lid. Use a fork to shred the chicken directly in the pot, mixing well with the beans, salsa, and corn. Taste and season with salt if desired.
  6. Assemble taco bowls: In serving bowls, place one cup of cooked rice at the bottom. Top each with one cup of the shredded chicken mixture. Garnish with shredded cheddar cheese and sliced green onions for a fresh and flavorful finish.

Notes

  • For a dairy-free version, omit the cheddar cheese or substitute with a plant-based cheese.
  • Adjust the cayenne pepper to control the spiciness according to your preference.
  • Use brown rice if you prefer whole grains; cooking time for rice may vary.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or stovetop.
  • Serve with additional toppings such as sour cream, avocado, or cilantro for extra flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://yourdailycook.com/slow-cooker-chicken-taco-bowls-recipe/