EASY Slow Cooker Chicken Taco Bowls

If you’re looking for a quick and easy family-friendly dinner, these Slow Cooker Chicken Taco Bowls are a SO good!

Packed with tender, flavorful chicken and simple pantry ingredients, this 6 ingredient dish makes a stress-free weeknight meal. Let your slow cooker do the work while you focus on the rest of your day!

I prefer to eat this taco chicken over a bowl of lettuce or brown rice, but our kiddos love it in these little flour tortilla bowls. And they ARE cute.

You could try them on a hard taco shell bowl as well!

Slow Cooker Chicken Taco Bowls

Why You’ll Love This Recipe:

• Effortless Meal Prep: Just toss everything in the slow cooker and let it work its magic.
• Family-Friendly: Customize the toppings to suit even the pickiest eaters.
• Versatile: Serve it over rice, cauliflower rice, or in taco shells.

Ingredients (Serves 6):

• 2 lbs boneless, skinless chicken thighs
• 1 packet (1 oz) taco seasoning
• 1 cup salsa (mild, medium, or spicy)
• 1 cup black beans (drained and rinsed)
• 1 cup frozen corn

Optional Toppings:

• Shredded cheese
• Sour cream or Greek yogurt
• Avocado or guacamole
• Fresh cilantro
• Lime wedges

Instructions:

1. Prepare the Slow Cooker: Place the chicken thighs in the slow cooker.
2. Add Seasoning & Salsa: Sprinkle the taco seasoning evenly over the chicken. Pour the salsa on top, spreading it to cover the chicken.
3. Include Extras: Add the black beans and frozen corn over the salsa.
4. Cook: Cover and cook on low for 4-5 hours or high for 2.5-3 hours, until the chicken is tender and easily shreddable. Note: Using frozen chicken? Up the time to 6-7 hours on low or 4 hours on high. Ensure the chicken reaches an internal temperature of 165F before shredding.
5. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker and mix it well with the sauce.
6. Serve: Spoon the chicken over cooked rice, cauliflower rice, or use it to fill taco shells. Add your favorite toppings and enjoy!

Nutrition Information (Per Serving, Without Toppings):

• Calories: 280
• Protein: 35g
• Carbohydrates: 10g (with beans and corn)
• Fat: 8g

Note: For a lower-carb version, omit the beans and corn and serve with cauliflower rice.

Tips & Tricks:

• Make It Spicier: Use a spicier salsa or add diced jalapeños.
• Save Time: Use pre-cooked rice or microwaveable cauliflower rice for a faster dinner.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. This chicken is also freezer-friendly for up to 3 months.
• Swap Out The Chicken Thighs: You can use chicken breast instead of chicken thighs; they’re a bit easier to dry out, however, so watch the time carefully.

Serving Suggestions:

• Classic Bowl: Serve over warm rice or cauliflower rice with your favorite toppings.
• Tacos: Fill hard or soft taco shells and add shredded lettuce and cheese.
• Salad: Use the shredded chicken as a protein boost for taco salad.

This Slow Cooker Chicken Taco Bowl recipe is sure to become a family favorite. Simple, delicious, and perfect for busy nights—they’re a go-to meal you’ll want to make again and again!

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