Crockpot Chicken Taco Bowls

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 Food-Juices.blogspot.com


  • Reply
    April 11, 2022 at 1:34 pm

    Do you have the nutrition facts on this?

  • Reply
    Kristin Thumlert
    April 9, 2022 at 4:37 pm

    Could this be done in the slow cooker?

    • Reply
      April 10, 2022 at 4:17 pm

      Hi! yes, a crockpot and slow cooker are the same 🙂

  • Reply
    Emily Rubin
    March 16, 2021 at 11:45 am

    Could you put the rice or quinoa in with the crockpot to cook through?

    • Reply
      March 17, 2021 at 12:57 pm

      yes, but you’d need to add more broth, as the rice/quinoa would soak up a lot of the liquid.

  • Reply
    February 9, 2021 at 6:40 pm

    Can you cook this on high for 4-5 hours? Or should it be on low?

    • Reply
      February 10, 2021 at 2:04 pm

      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.

  • Reply
    December 3, 2020 at 11:07 pm

    How would you make this in an instant pot?

    • Reply
      December 3, 2020 at 11:18 pm

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

  • Reply
    October 26, 2020 at 5:47 am

    Made this tonight. Best recipe ever! Wouldn’t change a thing 😋😋

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