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Slow cooker salsa chicken taco bowls with rice, beans, corn, and cheese

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
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.