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One of my favorite things ever is chicken cooked in the crockpot all day, then shredded. It turns out so moist and delicious no matter how you serve it and its just one of those meals everyone enjoys (even picky kiddos!) This particular dish is what I also like to call the “Tex-Mex Protein Bowl” — Crockpot Chicken Taco Bowls. Chicken seasoned like taco meat, lots of salsa, avocado, quinoa, beans… the list goes on and it just keeps tasting better and better! Also, the possibilities with the chicken are pretty endless– make tacos, lettuce wrap style tacos, stuff them in a poblano pepper and bake, or top them on a salad! Enjoy!

Crockpot Chicken Taco Bowls

Crockpot Chicken Taco Bowls Ingredients (serves 6):

  • 3 boneless, skinless chicken breasts
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne
  • 2 cloves of garlic
  • 16oz. jar of salsa picante (about 2 cups), we like to use Joe T. Garcia’s Medium
  • 15oz. can of Black Beans, drained and rinsed
  • 1/4 cup of water OR chicken broth
  • 1 cup frozen corn kernals
  • 2 cups Brown Rice or Quinoa, uncooked
  • 1 red bell pepper, core removed and sliced thinly
  • 1 green bell pepper, core removed and sliced thinly
  • 1 small white onion, sliced thinly
  • 2 tbsp. olive oil
  • Garnish: chopped cilantro, shredded cheese, cubed avocado


  1.  Rinse and pat dry chicken breasts.  Place in the bottom of the crockpot.

2.  Now add the seasonings (salt, pepper, chili powder, cumin, cayenne), the garlic, the jar of salsa, and the black beans, and 1/4 cup of water or broth to the crockpot.  Stir to combine.IMG_7308

3.  Cover and cook on low for 8-10 hours

4. When cooking time is complete, or when chicken is cooked through and tender, using two forks shred the chicken breasts.  Then, add the frozen corn.  Stir until well combined.  Cover and keep the crockpot on “warm” for at least 10 minutes, or until ready to serve.IMG_7309

5. Meanwhile, cook rice or quinoa according to package directions.

6. Also, meanwhile, heat sliced peppers and onion over medium-high heat with 2 tbsp. of olive oil.  Saute until peppers are tender and slightly charred, about 7 minutes.  Season with salt and pepper to taste.IMG_7311

7. Place a cup of cooked rice/quinoa in the bottom of the bowl.  Top with sauteed peppers and onions, the chicken mixture, then desired garnish (we did a little shredded cheese, chopped cilantro, and avocado.Crockpot Chicken Taco Bowls Crockpot Chicken Taco Bowls

Recipe Adapted from

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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  1. i was thinking about making this for a group of 17. what are your thoughts on cooking the chicken the night before? What would be the best way to warm up prior to serving?

    1. Hi! Yes you could definitely make this the night before- i would reheat it in the crockpot on warm or low for an hour or so that way it is easy to serve!

  2. Hey, you need to work on your manners BIG TIME. There are many kind comments throughout your site that you have rudely not responded to, and indiscriminately so. Other famous food bloggers are generous and lovely with their responses unlike yourself. If you don’t have the time or consideration to respond to comments then you should not have room for commenting on your blog.

    1. Hi Maria,
      I always dedicate a lot of time to responding to comments– and some months I am better at it than others and may miss some depending on what’s going on in life. It’s definitely a priority to me, and I am apologize if I have missed replying to yours/anyone elses! They are very important to me and I appreciate them very much- and your feedback is also important to me and I always take it into consideration.

      1. Alex, your response to this was very kind. Just wanted to point that out because there are so many other ways you could have responded to this rather condescending and to use the author’s own words, “rude” comment. Talk about someone needing to work on their manners! I see you responding to many comments. Most importantly though, making this recipe again tomorrow night! Came to grab the recipe again, as it has become a new family favorite! Thank you!!

    1. High is ok, but i find chicken cooks faster than 4-5 hours on high and can sometimes overcook– so I go for closer to 3.

    1. Throw the same ingredients in the IP that you would put in the Crockpot and put it on manual high pressure for 25 mins.