One of my favorite things about the beginning of fall is that it means the weather is going to get cooler and I can start using my crock pot again! I absolutely love my crock pot; I know Instant Pots are all the rage right now, but to be honest they kind of intimidate me. Chicken taco bowls are hands down one of our favorite slow cooker meals! They are perfect for a crowd (or just your family if you want leftovers) and great paired with so many different foods.
The recipe for Chicken Taco Bowls was originally passed down to me from my aunt, she made it for a couple of family gatherings and it was always a hit. It is incredibly simple to make with very few ingredients, and when it is done cooking the chicken falls apart and is so delicious with the Mexican spices, corn and black beans. It tastes great alone or on top of salad, rice, cornbread, chips or would even taste great in tacos. Then you can top it with any of your favorite toppings for Mexican food. I suggest fresh veggies, cilantro, salsa, cheese, and sour cream.
Before I share my recipe, let me really quickly rave about my slow cooker! The crock pot I have is one of the best pieces of kitchen equipment that I own. It is a more high end crock pot, but let me tell you it is worth every penny. My favorite feature on it is that when the cook time is finished it will automatically switch to warm and keep the food warm for 8 hours! Not to mention, the cooking pan is also non-stick and light weight to lift out and clean. Take a minute and check out this awesome Cuisinart 3-In-1 Cook Central 6-Quart Multi-Cooker: Slow Cooker, Brown/Saute, Steamer. (Disclaimer: The link above is an affiliate link, meaning, at no additional cost to you, I will make a commission if you click through and make a purchase.)
Below are step by step directions with pictures along with a printable recipe at the bottom.
Trim fat from chicken breasts…
- Place in bottom of crock pot.
Pour jar of salsa, can of black beans, and corn on top of chicken…
Add garlic and seasonings…
Stir everything thoroughly in crock pot…
Cook on high for 4 hours or low for 6-8 hours…
At end of cook time shred chicken breasts…
Stir shredded chicken and remaining ingredients in crock pot…
Serve on chips, salad, cornbread, etc. and top however you like…
- 1½ lbs boneless, skinless chicken breasts
- 16 oz jar salsa
- 2 cloves minced garlic
- 15 oz can black beans
- 1 cup frozen corn
- ¼ cup water
- 1 tbsp chili powder
- ½ tbsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper
- Fresh cracked pepper
- Trim chicken breasts and place in crock pot.
- Drain black beans and add to slow cooker with salsa and corn.
- Next, add ¼ cup water along with garlic, chili powder, cumin, oregano, cayenne, and fresh cracked pepper.
- Then, stir all ingredients in crock pot thoroughly. (Be sure to wash utensil since it will be touching raw chicken).
- Cook on high 4 hours or low 6-8 hours.
- When finished cooking shred chicken and stir thoroughly.
- Serve on rice, chips, cornbread, lettuce, or anything you like!
- Top with all of your favorite toppings!