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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Taco Chicken Bowls

Crock-Pot Taco Chicken Bowls

Written by: Crock-Pot Ladies 11 Comments

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Crock-Pot Taco Chicken Bowls
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Crock-Pot Taco Chicken Bowls
Crock-Pot Taco Chicken Bowls - Bursting with Mexican flavors in this easy recipe for Crock-Pot Taco Chicken Bowls. A quick & easy recipe that can also be made into a freezer meal! [Healthy, Gluten Free, High Fiber, Low Calorie, Low Fat, Low Sugar and just 5 Weight Watchers SmartPoints per serving!] | CrockPotLadies.com

Bursting with Mexican flavors in this easy recipe for Crock-Pot Taco Chicken Bowls. A quick & easy recipe that can also be made into a freezer meal!

Crock-Pot Taco Chicken Bowls

Slow Cooker Taco Chicken Bowls

This recipe is so easy and I love that you can also make it into a freezer meal so that you can have dinner in the slow cooker in a jiffy!

I serve the chicken over some cooked brown or white rice. But if you are watching your carbs you can just eat this as is.

The chicken in this recipe is nice and tender and not too spicy when you use a mild salsa. If you want to kick up the spice factor use a medium or hot salsa…whatever brand you like.

The spice mixture you make up and sprinkle on the chicken adds another flavor dimension that I really like.

Enjoy!


Equipment Needed For Crock-Pot Taco Chicken Bowls Recipe:

  • 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Small Bowl
  • Measuring Spoons
  • Can Opener
  • Instant Read Meat Thermometer

Crock-Pot Taco Chicken Bowls

Special Diets

Gluten Free | High Fiber | Low Calorie | Low Fat | Low Sugar

This recipe for Crock-Pot Taco Chicken Bowls is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Taco Chicken Bowls

More Amazing Crockpot Chicken Recipes!

  • Crock-Pot Buffalo Chicken Sandwiches
  • Slow Cooker Hot Chicken Salad
  • Crock-Pot Chicken Noodle Soup
  • Slow Cooker Chicken Parmigiana Meatloaf
  • Crock-Pot Lemon Chicken


Crock-Pot Taco Chicken Bowls - Bursting with Mexican flavors in this easy recipe for Crock-Pot Taco Chicken Bowls. A quick & easy recipe that can also be made into a freezer meal! [Healthy, Gluten Free, High Fiber, Low Calorie, Low Fat, Low Sugar and just 5 Weight Watchers SmartPoints per serving!] | CrockPotLadies.com

Crock-Pot Taco Chicken Bowls Recipe

Heidi Kennedy
Serve this quick and easy chicken dish over cooked brown or white rice or as is for a yummy dinner. Top with your favorite taco toppings if desired such as shredded cheese, lettuce, diced tomatoes, sour cream, etc.
4.05 from 43 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Entrée, Freezer Meals
Cuisine Mexican
Servings 6 Servings
Calories 229 kcal

Ingredients

  • 1.5 Pounds Boneless Skinless Chicken Breasts
  • 1 Tablespoon Ground Chili Powder
  • ½ Tablespoon Ground Cumin
  • ½ Tablespoon Garlic Powder
  • ¼ Teaspoon Ground Cayenne Pepper
  • 1 Dash Kosher Salt
  • 1 Dash Freshly Ground Black Pepper
  • 16 Ounces Jarred Salsa (your favorite brand)
  • 14 Ounces Canned Black Beans (drained)
  • 8 Ounces Frozen Corn

Instructions

  • In small bowl, mix all dry spices.
  • Add chicken, spices, salsa, beans and frozen corn into a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 4 to 5 hours or until the chicken registers 165°F (74°C) on a meat thermometer.
  • Using a fork, shred the chicken.
  • Serve on top of cooked white or brown rice and garnish with your favorite taco toppings if desired.

Notes

Freezer Meal Instructions:
  1. Place the chicken into a gallon sized freezer bag.
  2. Mix up the spice mixture in a small bowl and then add it to the chicken along with the salsa.
  3. Squish the bag around to distribute the spices and salsa.
  4. Add the drained beans and frozen corn to the bag.
  5. Place the bag flat on the kitchen counter and press out as much excess air as possible and seal the bag.
  6. Label the bag with the name of the recipe, date prepared, ingredient list and cooking instructions
  7. To cook, place bag in refrigerator overnight OR place bag in the kitchen sink filled with cool water until the contents of the bag are partially defrosted enough to remove the contents of the bag and put them in the slow cooker.
  8. Cover and cook on LOW for 5 -6 hours.

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 71mg | Sodium: 984mg | Potassium: 574mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 9.9mg | Calcium: 60mg | Iron: 3.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Taco Chicken Bowls
12.4K shares
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Filed Under: 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Cinco de Mayo Crock-Pot Recipes, Crock-Pot Entree Recipes, Crock-Pot Freezer Meal Recipes, Readers' Favorite Recipes Tagged With: Beans, Black Beans, Canned Beans, Cayenne, Cheddar Cheese, Cheese, Chicken, Chicken CP Recipes, Cooked Rice, CP Game Day Recipes, Cumin, Game Day Recipes, Garlic, Garlic Powder, Gluten Free, Gluten Free CP Recipes, Healthy, Healthy Mexican CP Recipes, High Fiber, High Fiber CP Recipes, Jar of Salsa, Kid Friendly, Kid Friendly CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Fat, Low Fat CP Recipes, Low Sugar, Low Sugar CP Recipes, Party Food, Pepper, Prepared Meals, Rice, Salsa, Salt, Shredded Cheddar Cheese, Shredded Chicken, Spices, Taco, White Rice, WW, WW CP Recipe

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Comments

  1. Jim Martinez says

    December 5, 2013 at 4:54 PM

    I think the recepise you put on facebook are truely easy to prepare, and look great, I love cooking in my crockpot, do it when ever I get the chance. love using it for deserts also.

    Reply
  2. Sherri Riley says

    December 5, 2013 at 8:59 PM

    When is the corn supposed to go into the crock pot? Do you put it in at the beginning or toward the end? Also, why do you cube your chicken? Couldn’t you just put whole chicken breasts (or whatever) in and shred later? Or would that increase the cooking time?

    Reply
  3. Dominick says

    December 15, 2013 at 7:17 AM

    I made this last night during a snow storm. This is just what we needed. Good and hearty!

    Reply
  4. Monica Pearce says

    December 16, 2013 at 10:01 PM

    Thanks for this recipe. My son loved it and actually had seconds. Big win.

    Reply
  5. Whitney says

    January 28, 2014 at 8:18 AM

    This was really good! I added lime and salt to the rice and used Monterey jack cheese. Yum! Thanks for the recipe!

    Reply
  6. Debbie says

    February 1, 2019 at 7:17 PM

    Just tried and is easy to put together and very good my husband said real good so that means it can be made again. A Zero Points food.

    Reply
    • Heidi says

      February 4, 2019 at 10:14 AM

      So glad to hear that you and your husband enjoyed the recipe Debbie!

      Reply
  7. Jasmine Turner says

    June 30, 2019 at 2:50 PM

    Do you use diced or shredded chicken?

    Reply
    • Crock-Pot Ladies says

      July 10, 2019 at 9:31 PM

      Hi Jasmine, this recipe calls for 1.5 pounds of raw chicken that is then shredded after it has cooked. I just edited the recipe to remove the part about using chicken that has been cut up into bite sized pieces. I am not sure how that got in there! Although, you could cut the raw chicken up into bite sized pieces before putting them in the slow cooker and just skip the shredding part. Either way will work fine.

      Reply
  8. Steph says

    July 20, 2022 at 2:19 PM

    Step 2 lists when corn is added

    Reply

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  1. Crock-Pot Taco Chicken Bowls | allrecipes180.info says:
    February 10, 2014 at 4:13 PM

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