Slow Cooker Chicken Taco Bowls

Chicken, a jar of salsa and taco seasoning go into the slow cooker, and a few hours later you have tender, saucy shredded chicken to pile over rice with beans, corn and cheese.

Three ingredients do the cooking, and two pounds of chicken make six bowls. The leftover chicken works in tacos, quesadillas and nachos later in the week.

Hands-on time is about 10 minutes.

Ingredients and Swaps

• Chicken: Boneless, skinless breasts. Thighs are juicier and harder to overcook.
• Salsa: A 16-ounce jar. Mild, medium or hot controls the heat.
• Taco seasoning: A packet or 2 tablespoons of homemade.
• Rice: Stirred with lime juice and cilantro.
• Toppings: Black beans, corn, cheese, sour cream, tomatoes and avocado.

Tips for Slow Cooker Salsa Chicken

• Don’t add extra liquid. The salsa and the chicken’s own juices are enough.
• Don’t overcook. Breasts are ready at 4 hours on low. Much longer and they dry out.
• Shred in the pot. Then stir the chicken back into the sauce so it soaks it up.
• Thaw the chicken first. Frozen chicken warms too slowly to be safe in a slow cooker.

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Slow Cooker Chicken Taco Bowls

Chicken breasts slow-cooked with salsa and taco seasoning until shreddable, then piled onto cilantro lime rice with beans, corn, and toppings. Almost no effort required.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

Salsa Chicken

• 2 pounds boneless, skinless chicken breasts
• 1 jar (16 oz) salsa
• 1 packet (1 oz) taco seasoning

Bowls

• 4 cups cooked white rice warm
• 1 lime juiced
• ¼ cup fresh cilantro chopped
• 1 can (15 oz) black beans drained and rinsed
• 1 cup corn
• 1 cup shredded cheddar or Mexican-blend cheese
• Sour cream, diced tomatoes, and avocado for serving

Method

 

1. Place the chicken in the slow cooker. Sprinkle with taco seasoning and pour the salsa over the top.
2. Cover and cook on low for 4–6 hours or high for 2½–3 hours, until the chicken shreds easily.
3. Shred the chicken with two forks right in the slow cooker and stir it into the sauce.
4. Stir the lime juice and cilantro into the warm rice.
5. Divide the rice among bowls and top with salsa chicken, black beans, corn, and cheese.
6. Add sour cream, tomatoes, and avocado and serve.

Notes

• Use chicken thighs for extra-juicy results.
• Pick mild, medium, or hot salsa to control the heat.
• Freeze leftover chicken in its sauce for easy future meals.
• Use the chicken for tacos, burritos, or nachos.

Other Ways to Use the Chicken

In Baked Chicken Tacos, on Loaded Nachos, in quesadillas or over a baked potato. For plain shredded chicken, see Slow Cooker Shredded Chicken.

Storage and Freezing

• Refrigerate the chicken and rice separately for up to 4 days.
• Reheat the chicken with a little of its sauce so it stays juicy.
• Freeze the salsa chicken in its sauce for up to 3 months.

Chicken Taco Bowl Questions

Can I make it in an Instant Pot?

Yes. Add ½ cup of water or broth and cook on high pressure for 12 minutes, with a 10-minute natural release.

Can I cook the rice in the slow cooker too?

It’s better cooked separately. Rice in a slow cooker tends to turn gummy.