Slow Cooker Taco Chicken Bowls
Recipe type: Main Dish
  • 1.5 lbs. chicken breasts (you could use less or more depending on the size of the package you buy)
  • 1 (16 oz.) jar salsa
  • 2 (15 oz.) cans black beans, drained
  • 12 oz. frozen corn
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 3 cloves minced garlic
  • ½ tsp dried oregano
  • cracked pepper to taste (and salt if you're not a salt nazi like me)
  • 2 cups dry rice (or quinoa!)
  • 8 oz. shredded cheddar
  • ½ bunch cilantro or green onions (optional)
  • sour cream and salsa for topping
  1. Add everything except the rice, cheese, cilantro and/or onions and toppings to the slow cooker along with ½ cup of water (to make sure things stay moist). Give everything a good stir and make sure the chicken is covered in the mixture. You can even throw rock-hard, frozen-solid chicken in and it will be just fine!
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, or when you get home from work, cook the two cups of rice (or quinoa!) according to the package directions.
  4. After 8 hours of cooking, remove the lid of the slow cooker. Take two forks and shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro, green onions, sour cream and salsa!
  5. Enjoy!
Recipe by Daily Rebecca at