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crock-pot taco chicken bowls

Crock-Pot Taco Chicken Bowls

Crock-Pot Taco Chicken Bowls! Chicken cooked to perfection and full of flavor served over rice for a healthy dinner or lunch!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine American, Mexican
Servings 6 People


  • 1 4 quart or larger slow cooker


  • 2 Pounds Boneless Skinless Chicken Breasts
  • 1 16oz Jarred Salsa
  • 1 14.5oz Canned Black Beans drained and rinsed
  • 1 Cup Fresh or Frozen Corn
  • 1 Tabespoon Ground Chili Powder
  • 1/2 Tablespoon Ground Cumin
  • 1/4 Teaspoon Ground Cayenne Pepper
  • 1/8 Teaspoon Kosher Salt
  • 1/8 Teaspoon Black Pepper
  • 1/2 Tablespoon Garlic Powder


  • In a bowl, mix all the spices.
  • Add chicken, corn, black beans, salsa and spices to a 4 qt or larger crock-pot.
  • Cover and Cook on LOW for 4 hours or until the chicken registers 165°F (74°C) on a meat thermometer.
  • Remove the chicken and shred with a fork. Return the chicken to the crock-pot and stir well.
  • Serve on white rice with your favorite taco toppings!
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