Slow Cooker Taco Chicken Bowl - Easy, Flavor-Packed Weeknight Dinner
Servings: 6 servings
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 (14.5-ounce) can diced tomatoes (fire-roasted if available)
- 1 (4-ounce) can diced green chiles (mild or medium)
- 1 small yellow onion, finely chopped
- 1 cup corn kernels (frozen or canned, drained)
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup chicken broth (or water)
- 1 packet taco seasoning (about 2–3 tablespoons), or use homemade
- 1 teaspoon ground cumin (optional for extra warmth)
- 1/2 teaspoon smoked paprika (optional for smokiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- Juice of 1/2 lime, plus extra wedges for serving
- Cooked rice or cilantro-lime rice, for serving
- Optional toppings: shredded cheddar or Monterey Jack, avocado or guacamole, sour cream or Greek yogurt, chopped cilantro, pico de gallo, sliced jalapeños, hot sauce, shredded lettuce, crushed tortilla chips
Instructions
- Layer the base: Add the diced tomatoes, green chiles, onion, corn, black beans, and chicken broth to the slow cooker. Stir to combine.
- Season the chicken: Place the chicken on top. Sprinkle with taco seasoning, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Lightly press the chicken into the mixture so it’s coated.
- Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easily shreds.
- Shred and finish: Remove the chicken to a plate and shred with two forks. Return it to the slow cooker, stir in the lime juice, and taste. Adjust salt, pepper, or heat (a pinch of cayenne or hot sauce) if needed.
- Build your bowls: Spoon hot rice into bowls. Top with a generous scoop of taco chicken and sauce. Add your favorite toppings — cheese, avocado, cilantro, sour cream, and a squeeze of lime are classic.