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Slow Cooker Chicken Taco Bowl

This Slow Cooker Chicken Taco Bowl recipe is sure to become a family favorite. Simple ingredients come together quickly in the slow cooker for a dump and go type meal. Add additional toppings and rice or a taco shell for a complete dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 280 kcal

Equipment

  • 1 Slow cooker

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or chicken breasts
  • 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
  • Abocado or guacamole
  • Fresh cilantro
  • Lime wedges

Instructions
 

  •  Place the chicken thighs in the slow cooker.
  • Sprinkle the taco seasoning evenly over the chicken. Pour the salsa on top, spreading it to cover the chicken.
  • Add the black beans and frozen corn over the salsa.
  • Cover and cook on low for 4-5 hours or high for 2.5-3 hours, until the chicken is tender and easily shreddable.
  • Using two forks, shred the chicken directly in the slow cooker and mix it well with the sauce.
  • Spoon the chicken over cooked rice, cauliflower rice, or use it to fill taco shells. Add your favorite toppings and enjoy!

Notes

For a lower-carb version, omit the beans and corn and serve with cauliflower rice.
Keyword chicken recipes, easy dinner recipe, slow cooker recipes