Slow Cooker Chicken Taco Bowls – A Delicious Taco Bowl Loaded With Cilantro Lime Rice, Seasoned Chicken, Black Beans And Corn. Easily Made In The Slow Cooker And Dinner Is Ready When You Are!
When it comes to easy Mexican dinners, this chicken taco bowl recipe is at the top of my list. It’s made in the crockpot and takes only 5 minutes to prep. Some of my other easy favorites are Mexican lasagna, Mexican chicken casserole, navajo tacos and sheet pan fajitas.
These chicken taco bowls are one of my staple easy recipes! They are a family favorite and are on our monthly (sometimes weekly) rotation. The slow cooker does all the work for you and the taco bowls are super easy to assemble.
This taco chicken bowls recipe is definitely “slow-cooker 101”. It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of Slow Cooker Taco Chicken Bowls is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.
Taco Chicken Bowls are great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook.
Slow Cooker Chicken Taco Bowls
Prep Time: 5 Minutes
Cook Time: 3 Hours 55 Minutes
Total Time: 4 Hours
Servings: 6
Calories: 529 Kcal
Ingredients:
Chicken:
- 1/2 teaspoon kosher salt , more to taste
- 1 clove minced garlic
- 1 can black beans , drained and rinsed
- 1 can corn , drained
- 1/2 Tablespoon lime juice , juice from 1/2 a lime
- 1 1/2 pounds chicken , I used 4 frozen chicken breasts
- 1/4 cup water
- 1 cup fresh salsa
- 1 teaspoon chili powder , more to taste
- 3/4 teaspoon ground cumin
Cilantro Lime Rice:
- juice and zest from 1 large lime
- 14 oz can chicken broth
- 1/4 cup finely chopped cilantro
- ¾ teaspoon salt and pepper to taste
- 2 Tablespoons butter
- 1 cup uncooked white long rice
Instructions:
- First, Place chicken in a large crock pot and pour water and salsa on top. Next add in chili powder, cumin, salt, garlic, lime juice, black beans and corn. Cook on low heat for 6-8 hours or high heat for 3-4 hours, or until chicken easily shreds.
- Second, To make the rice: In a large skillet over medium-heat, melt the butter with the rice. Add the chicken broth and the remaining ingredients. Bring to a boil and then reduce heat to low. Cover and cook for 20 minutes, or until liquid is absorbed. Add more chili powder and salt to taste. Fluff with a fork.
- Add rice to the bottom of 6 bowls, then top with chicken mixture. Add favorite toppings like cheese, sliced avocado and sour cream and serve with tortilla chips.
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