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Slow Cooker Taco Chicken Bowls

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Course: Dinner
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 6


  • Slow Cooker


  • 1 1/2 lb. chicken breasts
  • 1 16 oz. jar salsa
  • 2 cloves garlic (minced)
  • 1 15 oz. black beans, canned (drained and rinsed)
  • 1/2 lb. frozen corn
  • 1 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
  • 1/2 tsp. dried oregano
  • 6 cups cooked brown rice
  • 8 oz. shredded cheddar cheese
  • 3 green onions (sliced)
  • 1/4 cup water


  • Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Add the black beans, salsa, corn, garlic, chili powder, cumin, oregano, pepper and water.
  • Briefly stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
  • Once fully cooked, remove the lid of the slow cooker. Stir with a fork to shred the chicken; it should shred easily.
  • To build the bowls, place 1 cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Add a sprinkle of cheese and green onions and enjoy!
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