Busy days call for simple, hearty meals that bring everyone to the table with little effort. This Slow Cooker Chicken Taco Bowl recipe is the perfect solution. With just a few basic ingredients and the magic of a slow cooker, you’ll have a flavorful, protein-packed meal ready to serve. Whether for a family dinner or meal prep, this recipe delivers both convenience and taste.
Why You’ll Love This Recipe
- Hands-off cooking: Once you place the ingredients in the slow cooker, the work is done.
- Balanced meal: Protein-rich chicken, fiber-filled beans, and vegetables make this a wholesome dish.
- Customizable: Top with cheese, sour cream, avocado, or fresh cilantro for added flavor.
- Meal prep-friendly: Perfect for reheating during the week or freezing for later use.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (mild or spicy, depending on preference)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 packet taco seasoning (or homemade blend)
Instructions
- Prepare the Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. - Add the Ingredients
Top the chicken with salsa, black beans, corn, and taco seasoning. Do not stir—keeping the layers helps with even cooking. - Cook Low and Slow
Cover and cook on low for 6–8 hours or high for 3–4 hours. - Shred the Chicken
Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and mix everything together until well combined. - Serve
Spoon the chicken mixture over rice, quinoa, or cauliflower rice for a low-carb option. Garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, fresh lime juice, or chopped cilantro.
Serving Suggestions
- Taco Night: Use the mixture as a filling for tortillas.
- Burrito Bowls: Pair with rice, lettuce, and all the classic toppings.
- Stuffed Peppers: Fill bell peppers with the chicken mixture and bake for a fun variation.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove or in the microwave, adding a splash of broth if needed.
Final Thoughts
Slow Cooker Chicken Taco Bowls are a foolproof recipe that combines simplicity with flavor. The tender shredded chicken, smoky beans, and corn come together beautifully, creating a base that’s versatile for bowls, wraps, or even nachos. With minimal prep and maximum payoff, this dish is sure to become a regular in your meal rotation.