Easy Crock Pot Chicken Taco Bowls

Easy Crock Pot Chicken Taco Bowls will satisfy your family and take you no time at all! It’s healthy, filling, flavorful and only has 5 ingredients!Easy Crock Pot Chicken Taco Bowls - healthy, filling, flavorful and have only 5 ingredients!Well, baseball season has officially started in my neck of the woods. Yay. (That’s a sort of sarcastic yay, if you couldn’t tell by the period at the end. ;) )

While I love baseball, I hate all the practices and parent meetings, etc. I have two boys playing and they both have practices at different parks on different days. So on Monday, Tuesday, Wednesday, Thursday and Saturday, I’m taking and picking up someone to and from practice somewhere. Oh and then there’s piano, homework and boys scouts on top of that! Sigh.

Okay, I’m done ranting! I am excited for them to play, though. It’s always fun to watch and see them grow. My mom always tells me to enjoy my kids now because soon they’ll be grown up and gone, so I’m trying to enjoy the busy times even though I crave the quiet. ;)

This meal is about the easiest I’ve ever made. Five ingredients, all thrown into the crock pot. Shred the chicken and scoop out some corn and beans and put either on rice or on tortillas like my husband loves. When I make this, my boys eat the entire thing. There are never any leftovers. We love it!Easy Crock Pot Chicken Taco Bowls - healthy, filling, flavorful and have only 5 ingredients!

Easy Crock Pot Chicken Taco Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 4-5 uncooked chicken breasts, cut into smaller pieces
  • 1 (16-oz) can black beans, drained and rinsed
  • 1 (15.25-oz) can corn (drained) OR small bag frozen corn
  • 1 jar salsa
  • ½ packet taco seasoning
  • steamed white or brown rice, for serving
Instructions
  1. Combine black beans, corn, and ½ of the salsa in the bottom of the crock pot. Place chicken on top. Sprinkle chicken with taco seasoning and then cover with the remaining salsa. Cook on high for 3-4 hours, or until chicken shreds easily with a fork.
  2. Shred chicken and place on bowls filled with warm steamed rice. Or serve on tortillas!
Nutrition Information
Serving size: 6 servings Calories: 398 Fat: 13 g Saturated fat: 4 g Carbohydrates: 35 g Sugar: 4 g Fiber: 9 g Protein: 37 g

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Comments

    • 6

      says

      I guess because I live in Southern California where we have year-round a-freaking-mazing weather, we get to start early! ;P Just trying to make you jealous, Julie, lol! Is it working? Kidding! Thanks lady!

  1. 11

    says

    This looks awesome Jen! Love crock pot meals especially during the winter months and busy week nights – this one sounds wonderful with only five ingredients too :)

  2. 12

    Pam says

    I am planning to make this for a potluck dinner next week! I think I will also have some 2% cheese and sour cream and cilantro for garnish!

  3. 22

    Renée Carr says

    I”m a newbie chef and am about to make this recipe for a birthday gathering this afternoon. Curious if I am supposed to drain the beans and canned corn. I’m assuming negative since the ingredients need some “juice” to cook in. Keeping my fingers crossed that it doesn’t come out soggy :-/ I’ll update later!

    • 23

      says

      Hi Renee! I hope it turned out well for you! You need to drain and rinse the beans and drain the corn, just like it says on the recipe. I hope you and your guests enjoyed it!

  4. 24

    Kim says

    What size crockpot do u recommend? We don’t need quite as much meat…will recipe work with say 3 chicken breasts? Thanks!

    • 25

      says

      Hi Kim! I use a Hamilton Beach 6 quart Set & Forget crock pot. It’s amazing. This recipe will definitely work with just 3 chicken breasts. Just don’t add in as much of the other ingredients and it might not take as long to cook. I hope you like it! Let me know if you have any other questions!

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