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Crockpot Chicken Taco Bowls


  • 1.5 lbs boneless skinless chicken breasts
  • 1 16 oz jar Salsa
  • 15 oz can black beans
  • 8 oz frozen corn
  • 2 cloves chopped garlic
  • 1 taco seasoning packet
  • 2 cups cooked rice
  • 8 oz shredded cheddar cheese
  • Chopped cilantro to taste


  • Combine chicken, salsa, black beans, frozen corn, garlic and taco seasoning into your crockpot. Cook on low for 8 hours. You may add some water if a thinner consistency is desired.
  • When mixture has been cooked, take a fork to shred the chicken. The chicken should be extremely tender and shred easily.
  • To assemble the bowls, layer the cooked rice then the chicken mixture. Top with grated cheese and chopped cilantro.
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