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4.59 from 43 votes

Slow Cooker Chicken Taco Bowls

Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Dinner
Cuisine: Mexican
Method: Slow Cooker
Servings: 6 - 8 servings
Calories: 277kcal
Author: Corinne Schmitt

Ingredients

  • 1 15 oz can black beans drained and rinsed
  • 1 12 oz bag frozen corn
  • 1 15.5 oz jar salsa
  • 2 lbs uncooked boneless, skinless chicken breasts
  • 2 packets taco seasoning
  • 3 cups cooked rice
  • 1/2 cup water or chicken broth
  • cheddar cheese
  • cilantro optional
  • sour cream optional
  • jalapenos optional
  • guacamole or sliced avocado optional

Instructions

  • Add beans, corn, and salsa to slow cooker. Top with chicken breasts and sprinkle taco seasoning over the chicken.
  • Pour water (or broth) over the chicken.
  • Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Shred chicken. Serve over rice. Top with cheddar cheese, cilantro, sour cream, jalapenos, and/or avocado as desired

Nutrition

Calories: 277kcal | Carbohydrates: 23g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 277mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg