Chicken Taco Bowls

If you're a "Mexican Monday", "Taco Tuesday", or "Fiesta Friday" kind of household, or you just like Mexican flavors, here is another dish to add to your rotation. Most of the work is done in the slow cooker. You just need to cook some rice and prep any additonal toppings. We scooped the rice and chicken mixture up with some tortilla chips, but this dish can also make a great burrito or quesadilla filling. The rice really beefs up the heartiness of the dish, which is great for my big eaters. I added chopped tomatoes, avocados, a squirt of lime juice, and green onions to the top of our bowls. They were great and added fresh flavors to the dish. None of them are necessary, but this dish is completely customizable to what you like!

Chicken Taco Bowls

Serves 8


  • 1 1/2 pounds (680 g) chicken breasts
  • 1 16 oz. (450 g) jar of your favorite salsa
  • 1 15 oz. (425 g) can of black beans, drained
  • 8 oz. (226 g) frozen corn
  • 1 small onion, diced
  • 1 Tablespoon (15 mL) chili powder
  • 3/4 Tablespoon cumin
  • 1/2 Tablespoon garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • black pepper to taste
  • 2 cups (370 g) dry rice
  • 1 cup (115 g) cheddar cheese (pepperjack might be good too!)
  • 1/2 bunch cilantro
  • Additional toppings: chopped tomatoes, green onions, avocado, black olives, lime juice


In the slow cooker, mix together the salsa, beans, corn, onion, and the spices (chili powder through black pepper). Add 1/4 cup of water and stir. Add the chicken, making sure it is covered. Cover and cook on low for 6-8 hours.

Near the end of the cooking time, make the rice according to package directions (my rule of thumb is a ratio of 1:2, rice to water. Bring 4 cups of water to a boil, add 2 cups of rice and a pinch of salt, reduce heat and cover. Cook until rice is cooked through and water is absorbed. Sometimes I need to add a splash more water until the rice is cooked through, sometimes not.) Fluff with a fork before serving.

When the chicken is finished, use two forks to shred the chicken (still in the slow cooker) and give it all a stir.

To make the bowls, pile some rice in the bottom of a bowl, add chicken mixture on top, then sprinkle on cheese, cilantro, and any additional toppings.

Adapted from

You might also be interested in:

  • Taco Ring
    Taco Ring
  • Nachos Casserole
    Nachos Casserole
  • Mexican Meatballs and Rice with Nacho Cheese Sauce
    Mexican Meatballs and Rice with Nacho Cheese Sauce
  • Mexican Dip
    Mexican Dip
  • Mexican Pizza
    Mexican Pizza
  • Mexican Ground Beef and Rice Skillet
    Mexican Ground Beef and Rice Skillet