Learn how to make this easy and healthy crockpot chicken taco bowls recipe!
Jump to RecipeLooking for a recipe that is incredibly easy, tasty, and healthy, too? Well you’ve come to the right place! In case you haven’t noticed yet, easy tasty and healthy are how I roll when it comes to dinner time. And these chicken taco bowls are no exception!
I found this recipe several years ago from the Crockpot Ladies and have only made a few alterations over the years. It’s already a solid recipe to being with!
It seriously doesn’t get any easier to throw together, is full of protein and veggies, and is so good that someone requests it for dinner in our house practically every week.
If you’re interested in other high protein meals to add to your weekly meal plan, look here.
And the leftovers make a great nacho topping, if you’re into that kind of thing. Which I totally am, haha!
So are you ready to try some flavorful chicken and beans on a bowl of rice, maybe topped with some cheddar cheese that’s just beginning to get melty? Oh yeah.
Jump to RecipeLet’s get making!
Put everything in the crockpot
First, put everything in the crockpot (chicken, beans, corn, salsa, and seasoning) and cook on high for 4-6 hours or on low for 10-12 hours.
Shred it!
Now shred the chicken and mix everything up. I like to do this with my potato masher — just smush the chicken against the bottom of the crockpot and it will fall right apart.
And you’re done! Seriously. That’s it!
Sooooo EASY!! I love it.
Serve with white or brown rice. You can keep it simple or add any toppings you like (cheese, cilantro, avocados, olives, etc…). 🙂
Do you love this easy and healthy crockpot chicken taco bowls recipe as much as I do? Let me know in the comments!
Crockpot Chicken Taco Bowls (Making With Megan)
Equipment
- crockpot
Ingredients
- 2 lbs boneless skinless chicken (I usually use tenderloins or breasts, but thighs also work) Nutrition information was calculated using chicken tenderloins.
- 16 oz. salsa
- 1 can black beans, drained
- 1 can corn, drained
- 1 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 Tbsp garlic powder or dried minced garlic
- 1/4 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Put all of the ingredients in the crockpot on high for 4-6 hours or low for 10-12 hours.
- Shred the chicken. I use a potato masher to smush the chicken against the inside of the crockpot and it just falls apart.
- Serve over rice. You can keep it simple or add any toppings you like (cheese, cilantro, avocado, olives, etc…)
Notes
This looks delicious and easy (two of my favorite things, haha!). I’ll definitely give this a try soon.
https://www.makelifemarvelous.com/
Thank you for sharing. we do a weekly crock pot meal. This will come in handy. Also, I love how you did the Sharing is Caring!