Slow Cooker Taco Chicken Bowls

$10.66 recipe / $1.33 serving

This recipe is definitely “slow-cooker 101″. It’s probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of it is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven’t made it yet and I can’t bear the thought of you missing out.

This recipe is great for bachelors, students, or the chronically busy because it’s a “dump and heat” recipe. All you do is dump all of the ingredients together in a pot, and let it cook. Of course you’ll need to make the rice separate but even if you’re one of those people who can never get rice right, there is hope. Just stuff the chicken mixture inside of a tortilla with cheese for a quick burrito or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.

I’m a black bean lover so next time I’m going to use two cans (or two can’s worth of homemade) beans and extend the recipe even further.

Oh, also, this freezes well. Cheese and all. Then just nuke and stir for a couple minutes until hot. Instant freezer meal!

Okay, one more thing. If you for some strange reason need this recipe to be even easier or you don’t have a well stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.

Slow Cooker Taco Chicken Bowls

Chicken Taco Bowls

4.9 from 85 reviews
taco chicken bowls
Prep time
Cook time
Total time
Total Cost: $10.66
Cost Per Serving: $1.33
Serves: 9
  • 1½ lbs. chicken breasts $2.90
  • 1 (16 oz.) jar salsa $1.99
  • 1 (15 oz.) can black beans, drained $1.19
  • ½ lb. (8 oz.) frozen corn $0.57
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp cumin $0.07
  • ½ Tbsp minced garlic $0.10
  • ½ tsp dried oregano $0.03
  • ¼ tsp cayenne pepper $0.02
  • ¼ tsp salt $0.02
  • to taste cracked pepper $0.02
  • 2 cups dry rice $0.66
  • 8 oz. shredded cheddar $2.49
  • ½ bunch cilantro (optional) $0.45
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

taco chicken bowls

Step By Step Photos

raw chickenThis is the chicken that I bought. I usually buy a 5 lb. package to get a good price but even this 3 lb. package was priced super low! I used half and froze the other half for another recipe later. You can also use chicken thighs for a richer flavor (more fat) or bone in chicken and then just remove the bones after cooking.

add chickenPlace the chicken in the bottom of the slow cooker. Easy.

add the restAdd the rest of the ingredients (salsa, drained beans, corn, herbs & spices) plus 1/4 cup water. Easy.

stirStir everything together and then make sure the chicken is pushed down below the sauce. Easy.

cookSecure the lid and cook on low for 8 hours. Easy.

shred chickenStir it up and give it a few good pokes with a fork to shred the chicken. It will be so tender that it will practically shred on its own. Easy.

cook riceCook some rice. Semi-easy.

build taco chicken bowlPut the rice, taco chicken mixture, cheese, and cilantro in a bowl. Eat. BAM. Easy.

I can’t wait to make this again and again and again… and experiment with different salsa flavors. I keep thinking about chipotle peach or PINEAPPLE! YUM!


  1. Sara Gomez says:

    I also just visited your website from buzzfeed and oh my goodness!! You are awesome! I am a sophomore in college and next year I will be living in an apartment cooking for myself so I am SO grateful to have found your awesome website! You have just guaranteed that I don’t starve next year. I’ll be sharing your site with all of my friends.

  2. Trisha says:

    I made this Friday night and it was great! I had dinner, packaged up a lunch and froze the rest for enchiladas. I saw your enchilada sauce recipe too!

  3. Erin Canadian says:

    So I’m enjoying a Saturday morning coffee & Facebook, Bussfeed comes up with a link, from there I go to a few more Buzzfeed articles, some of which were food-related, from there I click through to the websites they got their list of recipes from and I’m bookmarking various recipes in a folder called “New Recipes to Try”… from there I click around a bit more on the sideboards of various food blogs… and ended up here.

    Thanks to this post of yours my “New Recipes to Try” folder now has a sub-folder … called “OMG MUST MAKE IT NOW!!!!!!!”

    Seriously, I am drooling and thinking of all the other things I could eat this with besides rice. THANK YOU!

    • Erin Canadian says:

      Sorry I was drooling so much I didn’t see that I typed “Bussfeed” lol …

    • Hahaha love it! Browsing the internet can be so random sometimes, right? I love how I never know where I’ll end up. :) Glad you found your way here!

  4. Mine is still in the slow cooker but I wanted to add a tip for the rice: Cook a couple pounds at once and freeze in two-cup portions. No more cooking rice at dinner time. (I always use brown rice, which takes ages to cook, but even with white rice, you’ll save a lot of time, not to mention saving energy by cooking a big batch. It reheats in the microwave easily enough.

  5. Man, this is good! Five stars!

  6. My mouth is watering– I must try this recipe!

  7. Jess says:

    I love this recipe!! Just wondering where the author finds chicken breasts for $2.90???

    • My local grocery store puts previously frozen breasts on sale for $1.99/lb. on a fairly regular basis. So, I only buy them on sale and save them in the freezer.

    • Bonnie L. says:

      The stores near me put packages on sale BOGO now and then. They’re usually 3.99 full price, but it brings them down to about $2… so even better! I will often use one and freeze one.

  8. Kate says:

    Took less than 8 hours (6 hours on low and probably could have been even less). Absolutely delicious! Thank you for sharing!

  9. Jenni says:

    I just wanted to say that this recipe is amazing. My husband and I eat it every week now. It’s so good and so easy to make. Thank you for doing what you do. I’ve got a few recipes from your site that use similar ingredients and I now save a ton on groceries AND we’re eating better meals… AND we’re not sick of chicken any more.

  10. Lauren says:

    my sister and I both love this recipe for our families. She’s getting ready for baby #5 (!!) and I am making meals ahead for their family. Have you ever assembled all of the ingredients (uncooked), thrown them in a giant Baggie to freeze, then taken the Baggie out and thrown it in the crockpot a couple weeks later?


    • I haven’t tried that, but I think it would work well for this recipe (minus the rice and cheese, of course).

  11. janelle says:

    this recipe? amazing! I cook a lot of mexican-spiced things, mostly because it’s easy. But my boys (5 & 7) will just pick at it. But this was a real hit! I used the chicken on flour burrito-sized tortillas and they’ve had it for dinner three days in a row (a REAL winner in my house!)

  12. Karen says:

    Hi Beth! I’ve made this several times already, and it’s turned out perfect with each attempt. So good that I threw it in before bed last night, and got up this morning to prep it for my husband to have for his lunch today and the leftover for our dinner. This is one of the easiest and most delicious recipes you have on your site. The more slow cooker or skillet meals you can post, the better. It’s so simple to use one pan (or add rice from a rice cooker). We are in love with this recipe!

  13. Chris says:

    Hi! How would you reheat this the next day? Thanks

  14. Nikki says:

    I prepped this recipe on Wednesday night and put it in the fridge, cooked it on high when the b/f got home from work and it was FANTASTIC and AMAZING. I will definitely be making this again and probably sharing this recipe. Thank you again.

  15. Heather says:

    For some reason (the salsa maybe?) mine didn’t look as wet as yours, but I cooked it the same way anyways. It came out pretty dry, but it was still very, very good! Any suggestions for next time?

  16. Renee says:

    Wow! I am generally a vegetarian but have started eating some free range chicken lately. Partly so I could make a slow cooker recipes that my husband would also eat in the interest of making dinner easier and faster. I have never had slow cooker chicken before and I couldn’t believe how tender it is! We both loved this but used it on soft tacos instead of rice. I did add a splash of lime juice and a dash of liquid smoke after it was done. This was so easy because I just put aside some of the beans and corn for the picky kids so there was just one meal to make instead of feeling like I’m making 4! I put it all together in a bowl last night and this morning dumped it in with the chicken, it only took a minute. Thank you for a yummy, fast recipe for this busy nursing student/mom of 2/wife!

  17. Chris says:

    If I cook this on high how much time would I leave it for? I want to try to bring the cooking time down to about 4-6 hours. Thoughts?

  18. Sarah says:

    Amazing. Made it into wraps and then the leftovers were served over spinach as a salad. It’s so good to win shred some cheese over and serve as is with a dallop of sour cream. Delicious. I’ll make this again for sure.

  19. Courtney says:

    I made this last week and it was soooo good! I got eight servings out of it, though I think it could probably stretch a little further if we wanted (my husband had a big portion when I first cooked it because it was so good!) We ate it over brown rice, and topped it with shredded “3-Chile Gouda” and sour cream. It would also be delicious in tacos, which we might try next time as I’ll definitely be making this one again!

  20. sophia says:

    I have made this recipe a few times and love it, I have tweaked it a little and used the packaged taco seasoning mix and it made it even more delicious than it was with the spices in your recipe

  21. Lisa says:

    i love this recipe but usually
    Make way too much and end up waisting it, is this freezable after its cooked? Thanks

  22. Mahalie says:

    This is an absolute hit to everyone I introduce it to! My husband regularly requests it and since it’s delicious and easy to just toss in the crockpot I am happy to comply! We modify it slightly, in part because he does not like cheese :( but it’s still wonderful. I recently took this to a potluck at work and since I didn’t want to fool with cooking rice at work, I just served the chicken mixture over tortilla chips like nachos and it was a success. Thank you for sharing!

  23. Denise says:

    I made this tonight and my kids, husband and I loved it!! Takes a lot to please the little ones, but they loved it! Thanks so much!!

  24. Tammi says:

    i made a recipe similar to this last Sunday for a group of about 15 people. They all loved it. I will definitely be making it again.

  25. Debby says:

    As soon as i practically seen this recipe i went and made it !! Man is this stuff good and I haven’t even finished the whole bowl yet !!! :-) :-) Yummy !!! I luv cilnatro any ways and if you have any more recipes easy and budget wise to cook or put cilantro in it !!! Pass it my way !!!! LOL :-)

  26. Carol Walker says:

    My husband and I love this recipe – it’s definitely a keeper! I served some of the leftovers over baked potatoes. Yummy, too.

  27. great recipe! I’m allergic to tomatoes and I was wondering if there is a substitute for the salsa. I’ve used red hot sauce before but I’m not sure how much I would need for this. Looks delicious!

  28. Zulie D. says:

    I really enjoyed this simple and yummy meal. I did have to improvise when it came up to the Salsa. I didn’t have any in my pantry. So I took a quick glance in the fridge and decided to make my own. I used fresher bell peppers, Roma tomatoes, onion n minced garlic. I chopped them all up n fried them until translucent. I added some salt n pepper for taste and finito. The black beans absorbed the flavors so well and all the other ingredients fell in place wonderfully. Thank you so much for this blog. It has saved me so much time and my family loves it !:)

  29. Lisa H says:

    Ridiculously delicious and so easy to make. It is a keeper for sure!

  30. What size crockpot ?

  31. Justin says:

    I don’t have a slow cooker. Can I made this on the stove?

    • You could probably simmer it all on low for an hour or so, or until the chicken is soft enough to shred. The only danger is that the heat from the burner is much more concentrated, so you’ll have to be careful not to let it scorch on the bottom.

    • I don’t have 8 hours- could I cook this on high for 3-4?

      • Four hours on high should be enough to make the chicken tender and shreddable. If it is, then you’re good to go! :)

  32. Steph says:

    I made this and loved it! I’m wondering though, would this recipe freeze well? And if so, how long would it be good for frozen?

    • Yes, this one freezes very well. I try to use all frozen foods up within three months because they slowly dry out and degrade after an extended period.

      • Charlotte says:

        Do you just freeze it in a freezer bag? (Sorry, totally new to freezing stuff) I have this in the crockpot right now and it smells SO good!

        • I usually use those Ziploc or Gladware resealable containers. You can freeze and reheat right in the same dish and they come in all sorts of sizes and shapes. :) I freeze in single serving portions.

  33. laura says:

    This recipe is part of my regular rotation. Everyone loves it. Thanks.

  34. Barb says:

    Has anyone ever tried this with turkey? Wondered how it would be with leftover turkey.

  35. Lisa says:

    Just wondering how many calories per serving?

  36. Barb says:

    Wondered about putting it on top of lettuce in said of rice. Kind of like a taco salad.

  37. Rain says:

    I make “Rotel Chicken” at least once or twice a month… it’s a can of Rotel, a couple pounds of chicken, a shopped onion, and half a packet of taco seasoning, and sometimes a small can of Hatch green chiles. We use brown rice instead of white. This sounds LOADS better! I can’t wait to try it!

  38. Alyssa says:

    I’ve made this recipe several times and absolutely love it! However, I am terrible at planning ahead so I never decide to make this early enough to use the crockpot. Instead I boil the chicken for about thirty minutes (you can do this from a frozen state) and it shreds very easily when it is done. Then I put all the ingredients that were supposed to go in the slow cooker into a saucepan and let them heat up. A little more work than the slow cooker but still every bit as delicious! :)

  39. When I make this recipe, I use packets of taco seasoning, instead of the seasoning listed

  40. Melis says:

    I made this yesterday and it was absolutely AMAZING! First time making a dish on my own in a crock pot…complete success!! My roommate almost cried it was so good. I made a quesadilla with it, and then the next day made some rice and put the leftovers on it. YUM.

  41. Rachel says:

    I made this tonight and it was so delicious! I added more broth and salsa that in the recipe because I wanted it to be more of a soup. It works really well as soup, and it warmed me up after the cold spell we’re having here. My family has already asked me to make this again, so it was a success!

  42. Jaqueline Lazcano says:

    So happy I found your website! Made your chunky lentil and vegetable soup and my Boyfriend loved it. He finished the whole pot the same day

  43. jessica says:

    Can you cook it for 6hours on high or would low for 6 hours be ok?

  44. Sierra says:

    any suggestions/modifications if starting with frozen chicken?

    • It’s not recommended that you add frozen meat directly to a slow cooker because it can take too long to come up to a safe temperature, so you’ll definitely want to thaw it first. A quick way to thaw is to place the wrapped chicken in a bowl of water and run cool water over it until it’s thawed. Cutting into smaller pieces (3-4 pieces) can help it heat up faster in the slow cooker, too.

  45. LaTrice says:

    Hi, Beth. I recently made the Spinach and Feta Grilled Cheese sandwich, and It was AMAZING! Is it possible that I can cook the chicken inside the slow cooker on high for four hours?

  46. I made this last night and it was great! I followed the recipe, but the only thing I changed was the cook time. By hour 6 on low, my chicken was cooked so I shredded it and then let it cook for another hour so the shredded chicken could soak up the juices and marinate a little more. Will be making again for sure!

  47. stacy says:

    Looks good and pretty simple. How did you come up with $1.33 a serving? I came up with $1.18 a serving.

  48. Julia says:

    This was so delicious! Served with your cilantro & lime rice recipe and added homemade guacamole, scallions & some sour cream. I cannot wait to make this again! Highly recommend! Love your website along with many of your recipes!

  49. Jennifer H says:

    I have vegetarians and mourn the use of my crock pot. This looks so yummy. I wonder if the consistency would be OK if I just left out the chicken. Maybe not cook for the whole 8 hours?

    • If you leave out the chicken, you really don’t need to use the slow cooker at all. :) You can just heat the ingredients together on the stove top until warmed through (15 minutes?). The slow cooker just makes the meat tender and shreddable.

    • Clare says:

      I have made a vegetarian version of this on the stove using a combination of roughly chopped temphe and much more beans, I also mixed them up and also added some cannellini or haricot beans as well. It’s very good that way.

  50. I made this and instead of using white rice, I used authentic Mexican rice and it was fantastic!

  51. Tisha Stewart says:

    Omg, your recipes look sooo yummy!! I am so happy I stumbled across this site. I will be trying MANY of these recipes, thanks!

  52. Becca says:

    I’ve made this a few times with the totally lazy way (using Penzey’s taco seasoning) and it’s amazing. We serve it with cilantro lime rice and that puts it right over top! I have made double servings before and any left overs freeze beautifully.

  53. Electra says:


    I do not have a slow cooker. I’ve thought of first boiling the chicken breasts, then adding them to a normal cooker and execute the recipe as suggested. How long will it take for the food to get ready? Thanks

  54. Kristen says:

    This was amazing. Since we had rice the night before, we eliminated that and used corn chips. I received high praises for this one and said it was a keeper! Thanks for the recipe.

  55. Tarrah says:

    Love this recipe!!! I add an extra can of beans & a can or two of diced tomatoes if I need to juice it up! We love this & use it regularly! Thanks for the great recipe!!

  56. Erica says:

    This is great! I just subbed the rice for lettuce and made it a taco salad without all the work – because the crock pot did it for me. Thanks!

  57. Danyel says:

    Super good! My NEW crockpot is on crack and had this done in 2 hours on low… but very easy. My girls tossed everything in the crock and let it cook. I added extra black pepper, plus chipotle and ancho to spice it up at the end and we added a dollop of sour cream to each bowl but otherwise followed the recipe. Made the rotation.

  58. I’ve made this recipe a few times now, and it’s so easy and delicious every time. I find it’s done in 5-6 hours on low. We actually recently served it on top of corn bread, and it was our favorite way to eat it yet! The sweetness of the corn bread is a really great contrast with the chicken. Topped it with sour cream and guacamole…so yummy!

  59. Jamie says:

    This was seriously a BIG hit in my house! Even after I forgot to put this in the slow-cooker before I went to work, it still turned out amazing after 4 hours on high. I will definitely be making this again :)

  60. Dani swinyard says:

    Could I use frozen chicken?

    • It’s not recommended that you put frozen meat into a slow cooker because it takes too long to get hot and can become a food safety issue.

    • Joanie says:

      I use frozen chicken every time in the crock and never had an issue.

  61. Jenna says:

    Do you think if I added extra water, I could make this into a soup?

    • Hmm, yes, it might be kind of like chili! Maybe try adding a mix of broth and water, so that the flavor doesn’t get weak.

  62. Christiana says:

    Could you sub beef for the chicken in this recipe?

    • Yes, perhaps, although I haven’t actually tried it. I’m not sure how well ground beef holds up to the long cooking time. Maybe if you can find some sort of small roast or steak that will shred like the chicken does.

  63. Jina says:

    I roasted a whole chicken and have tons of leftovers…can I use that instead? How would I go about the sauce?

    • Yes, you can definitely use the precooked chicken in place of the raw chicken, with no other alterations to the recipe.

  64. Hi! Have you ever doubled the recipe? How long do you think it would take to cook in the crock pot?

  65. Ariel says:

    Can I use pressure cooker and cut the cooing time in half?

  66. Do you know how many calories per serving?

    • No, I’m sorry I don’t.

      • Terru says:

        If you go to and join, you can actually add the URL to Budgetbytes recipes, and it calculates all of the calories for you based on Beth’s recipe and the number of servings she makes. You can also adjust the recipe (I remove the rice, and add lettuce and tomato and serve this with soft taco shells) and the site recalculates.

        Everyone loves this when I make it.

        I was wondering if I cook this on medium in the slow cooker, what time can I cut from the final recipe?

  67. Can I cook this on high for 4 hours instead of low for 8?

  68. Just a word of warning for this recipe. Don’t use cheap Great Value or store brand salsa in something like this. It’s so salty it leaves a nasty lingering taste in your mouth and you’ll probably end up throwing the rest out like I did. You can skimp on all the other ingredients but the salsa. I made it a second time with a all natural salsa and it was great.

    • Terri says:

      I’ve found if I don’t use my own salsa, that those fresh salsas in the deli section are the best; and they conveniently come in 16 oz. containers.

  69. Lauren says:

    This recipe is so delicious! It was so easy to make and it makes quite a bit so I had plenty for leftovers. I like my food a bit spicy so I did spicy salsa, I also added kidney beans to the mix. Instead of the rice, I decided to do whole wheat flour tortillas and they were fantastic.

  70. Nicole says:

    Two questions:
    1) If I used dried beans instead of canned, would I need to cook them first?
    2) What suggestions do you have to replace the corn, because I have a food allergy to corn?

    • 1.Yes, I would cook the beans first because there is not enough liquid in this recipe to cook them through (plus cooking black beans makes everything turn black :) ).
      2.I think I’d just leave the corn out with no need to replace it with anything.

  71. Megan says:

    I just tried this but subbed the rice for grated cauliflower! Delicious!

  72. Sarah says:

    I just want to say that I follow a LOT of food blogs. A lot. But I recently found yours, and never have I made so many recipes from just one site! Smitten Kitchen comes close, but I’ve been following her for 4 years. Let me just say, it is GENIUS to suggest using the slow cooker in the summer! I previously had only pulled mine out in the winter for stews, roasts, and chilis. But, you suggested this chicken dish as a way of avoiding kitchen heat in the summer, and I never would have thought of it, and it’s totally brill. Mind blown. Any other suggestions for summer crockpotting? (I’d want to stick to chicken, to keep things light).

    • I plan to come up with some more summer crock pot recipes over the next month or so! Keep watch :) And thanks for your kind words!

  73. Carly says:

    hey I’m in Australia and I can’t seem to find black beans! is there an alternative??

    • Red kidney beans might not be that bad, or you can try pinto to keep with the southwest theme.

      • Johnny108 says:

        Beth M is right. Black beans are hard for me to find in Germany, I use red kidney beans all the time.

  74. Renee says:

    Can this be made with canned instead of frozen corn ???

  75. Hope says:

    Not tomtis–i don’t even know what that Tostito chips!

  76. Hope says:

    I make this every year while on Girls Trip to beach. Put all of this in crockpot, head to the beach all day, and after sun & many libations its ready for us to eat when we come up for showers & food. I serve it with rice, burritos, tomtits–they can fix it any way they like. It has been a must cook for us!

  77. jessica says:

    Curious if anyone knows if this recipe time can be cut down by setting the crockpot on high? And if so, how long should I cook this for?

  78. Paul says:

    Could u tell me what is the taste of this?
    Spicy? Sweet? or
    I would like to know what is Jar Salsa?
    is that tomatoe paste or?
    is Jar Salsa spicy?

    • It’s a jar of salsa (not tomato paste), so it mostly tastes like salsa. You can buy spicy or mild salsa, your choice.

  79. austin says:

    thinking about swapping out the chicken for some tofu and a little better than bullion chicken flavor. think this will work, i’m new to tofu and wondering if this will work?

    • I’ve never really cooked with tofu either, but I think if you are skipping the chicken you can skip the slow cooker all together. The only real advantage of the slow cooker here is that it cooks the meat down to the point where it is tender and shreddable. So you could really just combine all of the ingredients in a pot and warm them on the stove top in about 15 minutes without the chicken! :D And if you want to use bouillon to add some chicken flavor, I’d suggest cooking your rice in it instead of using plain water.

  80. Aisha says:

    I made this for a party and everybody LOVED it.
    I want to try to make a salsa verde version. Do I need to make any changes to the spices?

  81. Molly says:

    I made this and added a package of frozen spinach for extra nutrition… DELICIOUS!

  82. Carrie says:

    I’ve been making a similar dish to this for years, but just came across your site today! I make it all different ways, different salsas, different or no extra spices, and sometimes I finish it off with a cubed block of cream cheese during the last 30 minutes. Gives it a great creamy texture. We put it over rice, as you suggest, or over chips for nachos, in taco shells, in burritos, and even in enchiladas! It’s so versatile!

  83. I “dumped” this in the slow cooker earlier today and stepped out for a few hrs. I can’t believe how insanely delicious my house smells right now and it still has a few hrs to cook. I used only ingredients I already had in so instead of chicken breasts I’m using boneless skinless thighs and instead of salsa I put a can I’d diced tomatoes, a small chopped onion and some mixed diced peppers. I think I’ll serve it over yellow rice. Looking forward to dinner time!

  84. SHERRY says:

    OMG I love,love,love this! I never leave reviews but I had to tell you how much my whole family loves this, I make it once a week! Thank you so much!

  85. Meljan says:

    So good! Made this tonight..super easy and the whole family loved it! Thank you!!

  86. Seriously amazing! So easy and so delicious!! I threw this together in 5 minutes and it was ready when I came home. So good! Will DEFINITELY be making this again!

  87. Miriam says:

    Made this for my picky eaters (talking about my husband here!!) with your homemade black beans and everybody loved it! Even my three and seven year old daughters.
    I have not yet tried one of your recipies we have not liked.
    Thanks for sharing!

  88. Tiffany says:

    This recipe has become a favorite in our home. My daughter asked for it for her birthday dinner-chicken burrito bowls “with all the fixins'”!

  89. I’m so happy that I found your site! I just tried this out for dinner tonight and my hubby and I both loved it. I upped my budget a bit and added some sliced avacado on top, which was perfection. I look forward to trying more!

  90. Emilie says:

    Made this for my family of five small children. They loved it. My 18 month old twins were spoon shoveling it–literally–into their mouths. I used half green salsa and half fresh pico de gallo for the salsa. I also added a couple of tablespoons onion powder, 1 tsp ancho chili powder and 1 tsp of paprika, just to add to the depth of chili flavor. I omitted the cayenne because of the babies, but even so it had a little heat that was just right for the family. Thanks!

  91. kelsey says:

    Made this last night for two adults, not only was it amazing and tasty I still have two containers worth of it to freeze!
    This meal reminded me of a similar thing I have eaten at a Mexican restaurant and soo simple to make!
    Def recommend it!!!!!

  92. Michael says:

    Ran across your website looking for meals I could make and freeze for lunches. I just can’t eat sandwiches anymore.

    The Taco Chicken bowl was the first one I tried and it was easy and delicious, everyone in the family loved it (and we are a picky lot).

    The only things I changed was I added some salsa verde (green salsa) as my jar of regular mild salsa was not enough (12 oz instead if 16 oz.) and I doubled the beans and corn to stretch it out more.

    Thanks Beth for the website. Going to make the Jambalaya next!

  93. Misty says:

    Delicious. Perfect for busy days. I used boneless, skinless thighs, and added a dollop of sour cream in my bowl. Very tasty!

  94. Kristin says:

    Cooked on low or high for 8 hours?

    Can you cook it faster on high for 6 hours?

  95. Staci says:

    So good, I take tortillas and put the rice and chicken inside, roll them up and it’s like a burrito. Yum.

  96. Michelle says:

    This was so good! A keeper for sure. We had it for dinner, and there was still tons for lunches the next couple of day! Love your recipes!

  97. Sharon says:

    Found you on Pinterest and tried this tonight. Cooked according to directions, only used pinto beans in place of black beans. This recipe is a keeper for sure. My husband liked it too! Similar to Qdoba’s Naked Burrito, which we love. I also like the fact that it is gluten free. Thank you for a great recipe.

  98. Susan says:

    Can’t wait to make this recipe for my friends tomorrow night! Just wondering if it’s spicy with the cayenne pepper? I have a friend who doesn’t like spicy items. So excited to make this dish!

    • It’s not too spicy, but I’m a spice-a-holic so my scale may be different than yours. If you’re concerned, I would reduce the cayenne pepper a little and definitely use a mild salsa instead of medium.

  99. Robyn says:

    This is recipe is good and easy, but there is no way I can make this for around $10, $20 maybe, but not $10. That is very misleading.

    • Prices are different for everyone. I list the price I paid as an example. Many people actually report back that they’re able to make the recipes for less than I did. :)

    • Misty says:

      I think it depends on where you live and shop. I used boneless, skinless chicken thighs if that helps? This recipe was about $10.50, and we get two dinners out of it.

    • Sharon says:

      I don’t find this misleading, prices are different for everyone. I shop at Aldi & Kroger. I got to 2 lbs of chicken breast for only 2.21 because it was on sale. Salsa (24 oz) for 1.79 and black beans for 89. Frozen corn for 89 cents. I had all the spices already.

  100. I made this for dinner tonight and it was wonderful! My husband had seconds! :) Thanks for sharing!

  101. So good on tortillas

  102. Angie says:

    I used this recipe tonight, kind of added things like red and orange peppers that I wanted to use up, and cooked it on the stove but seasoned as the recipe stated and it was great, very hearty meal on a snowy cold night!

  103. Tina L. says:

    This was delicious!!!! I ate it on top of a sour cream rice recipe that I found, and it was PERFECT. Thank you so much for sharing! This recipe will be rotated in with my other regulars.

  104. I am so sad it took me months to try this recipe. I kept forgetting to make sure I had the right items on hand.
    OMG this was AMAZING. My super duper picky husband devoured it. I found a recipe for a copycat Chipotle Cilantro Lime rice I made it with and it was just perfect.

    For what it’s worth it only took my crockpot 6.5-7 hours to fully cook everything. Congrats on the book too!!

  105. Kelly says:

    I don’t know if you’ll get this message and reply fast enough. But… do you know if I can cook this on Low heat for 3 hours, and then HIGH heat the rest of the time? Or vice-versa. I want to make this tonight but I only have 5 hours.

  106. Dana says:

    This is by far my favorite Budget Bytes recipe! I beef it up by adding a green pepper, onion, and jalapeno. The more veggies the better!

  107. Made this and loved it! But what would you suggest as a substitute for salsa? My husband isn’t a huge fan of salsa and we were thinking like tomato purée with a little water?

    • Hmm, I just don’t know about that. The salsa is what gives the dish most of its flavor, so switching it out would really change it a lot.

    • For what it matters my husband HATES salsa and yet he loved this dish. I chose a medium Chipolte salsa for extra kick over tartness and it was perfect. Hope this helps!

  108. Jackie says:

    Made this yesterday to cook the chicken I thawed out. Reheated it tonight for dinner. Super easy, smelled super good while cooking, super delish.

  109. Amanda says:

    This has great flavor! I made it a few months ago for family and everyone loved it! I prepped it all in a freezer bag this time and just tossed it in the crock pot after it thawed…just as good. Thanks for a great recipe.

  110. Christina says:

    I love this recipe, I made it once, and even reveled in the leftovers for a few weeks (quesadillas mostly), and now I am making it for my sisters. I am looking at my crock pot and smelling it’s deliciousness as I write this! I cannot wait for dinner!

  111. Mmm that would be good with shredded beef too

  112. Sarah says:

    I made this last night. It was simple and easy. I always love a crock pot meal. But I think I’ll pretty much double the spices next time to add more flavor.

  113. Bayushi says:

    Thanks for the recipe, Beth!

    I made this yesterday (Christmas day) as a bit of a nice lunch for the whole house (8 roommates plus 3 visitors).

    No one was home or hungry at lunch time, so I just stored it in the refrigerator.

    I omitted both the salt & the cilantro; and given that the store was fresh out of a few of the spices, I substituted a bit of Pico Pica hot sauce; in addition to not having any garlic to add.

    I’m eating it slowly as I type this, and I have to say that this recipe is a KEEPER! I cannot wait until I get home and make this for the family in their BIG crock pot, so I can upsize everything.

    This is by far the best slow-cooked meal I have had in years!

  114. anita says:

    made this overnight and brought it in for lunch. love that this is budget friendly and leaves me with plenty to bring in to save $ on lunch.

  115. Toni says:

    I put this in the crock pot today to cook while I was at work. I followed the recipe exactly minus the corn and it turned out wonderful. My son said he didn’t just like it, he LoVED it! We added sour cream and grated cheese on top. Next time I will add some advacado slices also!

  116. Oh my stars!!!! this meal is delicious. It is absolutely perfect with the rice. The only alterations I made to the recipe is I added more salt at the end, I omitted the cilantro, and I added Tabasco. PERFECT!!!

  117. Thanks so much for this! I pinned it a few weeks ago and made it today. Huge hit with the whole family!! I put half in the slow cooker and put the other half in a freezer bag to cook another time (instant meal) since we are a family of four with two toddlers. Easy, cheap, and popular… Pretty much a perfect meal!

  118. Sad to say I don’t own a slow cooker. Am I better off simmering this in a big pot or putting it in an oven? What kinds of temperatures and times would I be looking at?

    • I think I would simmer it on the stove top with a lid (less energy consumption than the oven). Put everything in the pot as if it were the slow cooker, bring it up to a boil over medium-high, then turn it down to low (or the lowest temp that will still have it simmering very lightly) and let it simmer for an hour or so. See how tender the chicken is at that point and if it is not shreddable yet, let it go longer. I suspect it will be shreddable after an hour, though. You also might want to give it a light stir every now and then since the heat is a bit more concentrated than in the slow cooker.

  119. Becky D. says:

    Could I use another meat instead of chicken? Like maybe, pork? It sounds absolutely delicious!!

  120. Maria e says:

    Is there a way that you could tweak this recipe to make a taco soup. I love the taste of this but am wanting to serve it in a soup form for the upcoming winter season.

  121. Carmen says:

    I make a version of this, that includes a whole green pepper and a whole onion, sliced, at the bottom, then the chicken (we prefer dark meat), salsa, beans and corn. Gets a few extra veggies in there, and served over quinoa instead of rice, kicks up the nutrition factor a notch. This really is a great go-to cold-weather meal, and literally takes me 10 minutes to put together. I love your blog, BTW, you are the budget-friendly, pragmatic version of Ree Drummond, and that is totally meant as a compliment.

    • That is a HUGE compliment! She is like Wonder Woman. I look up to her because of everything she has accomplished!

  122. Michelle Lubbers says:

    I am terrible at making rice from scratch, so we’ll have this over a bed of fresh romaine with some tortilla chips I think. Looks delish… someday I will cook rice, someday.

  123. Jaymie says:

    I made this for dinner for my boyfriend and I and it was ammaazzinnggg. Neither of us are huge bean fans but we put them in anyways and could barely tell. Super easy to make and really great over rice or for leftovers in a burrito. He already wants me to make it again!

  124. chevy says:

    Why would you use dry ice? What is that for? Can u use anything other than dry ice?

    • Lindsey Lilley says:

      Look at the recipe again it says dry RICE…I started laughing because I read it as ice too and went searching through the comments as to why the recipe needed dry ice! Glad I am not the only one – Lindsey

  125. Rebecca says:

    I would love to make this, but I have a question about timing. I work 9 hour days—would cooking an extra hour on low cause the chicken to be too dried out or something? Sadly, I have an old crockpot, which won’t automatically go to low after a preset time (I think that may be on my wishlist for Christmas, since I regularly work 9 or 10 hours).

  126. Cami says:

    Got this in my crock-pot right now, and if it tastes even half as good as it smells then it’s going to be AMAZING! And the best part, I’m only making it for me so I can look forward to plenty of leftovers :)

    • Cami says:

      Yup, it was good! Seemed a little watery until I shredded the chicken and then it was okay. I did add some sour cream towards the end of cooking, because I had some I needed to use up. Quite tasty! Thanks for the easy and cheap recipe.

      BTW I’ve tried a cilantro lime chicken recipe that is amazing using salsa verde. Similar concept, and I’m sure it’s in the same price range at this one.

  127. Samantha says:

    I recently made this and did not use a crock pot! I boiled my chicken in some water with a little salt until it was fully cooked. I then let the chicken cool and shredded it, after shredding the chicken I added it to a pot with the salsa, black beans, frozen corn, and spices and let it simmer for 30 mins. While that was simmering I made some spanish rice to go with the chicken mixture and that was a much better choice than white rice! After eating it for dinner that night I mixed the rice and chicken mixture and ate it with tortilla chips like a dip the next day.

  128. Sadly, I don’t have a crock pot (sigh) but I still wanted to make this recipe with a leftover chicken breast I had in the freezer. I am cooking on a stovetop, so I am not sure how long to cook it for (I’m guessing at least 2-3 hours) on low heat. Brought it up to a boil first, then reduced to simmer. I also had to add an extra cup and a half of water because the piece of chicken is so large, it was poking out of the top. I hope it turns out!

    • It turned out wonderfully! I used Green Mountain Gringo mild salsa. Tasted so fresh! Next time I might notch it up with their hot salsa. For the spices, I used my own homemade taco seasoning mix. Thanks for the great (and easy) recipe, Beth!

  129. Brittany says:

    The flavor is great and I can’t wait to put ontop of rice, a salad, or even inside whole wheat tortilla! The only problem I found was that it’s too dry! I followed the exact directions. Maybe next time adding more salsa or water?

    • Yep, more salsa or a little water should help. I guess some salsas are just more liquidy than others – my final product was pretty watery! :)

  130. this made for a nice bowl of happy today!

  131. Emma says:

    Made this last week and it was delicious! :) I subbed fresh red pepper for the corn as it was the only appropriate vegetable on hand and it turned out great. I also forgot to add the minced garlic until shortly before it finished cooking, so I just stirred it in really well. Turns out I kinda liked the extra kick it gave from not being fully blended into the overall flavour!
    Such a yummy recipe.

  132. Kayli says:

    Can you sub something for the salsa .. I can’t have tomato .. Any ideas!?

  133. Kirsta J says:

    My boyfriend and I really enjoyed this dish! Quick, easy, and super delicious. I cooked the exact recipe provided and it came out flawless. Thanks for sharing these awesome recipes :)

  134. Diana says:

    This was so easy and delicious, I’m always trying to make chicken in the crockpot, because otherwise I find it very dry or boring. But this gave me INSTANT heartburn. ): Hoping my boyfriend can handle the leftovers on his own!

  135. Stacy says:

    Made it with Costco mango salsa and it was amazing!!!

  136. Valerie says:

    Can I set this in 4 hours -v- 8? And can I use a can of corn -v- frozen?

    • You can do 4 hours on high instead of 8 hours low, and yes, you could do canned corn instead of frozen (just drain it first). :)

  137. Ann Hostetter says:

    Tried this and love it!!! I think it would be pretty low cal. Any ideas how to figure it out?

    • Yep, there are several websites that allow you to enter in ingredient information for a recipe and then it will calculate that for you. Check out my FAQ page for some links to a few.

  138. Evan says:

    Beth, can you suggest a way to do this with beef or pork instead of chicken? Thanks!

    • Yes, you can easily sub either one for the chicken :) Just use any type of roast, although they are usually quite a bit larger than the chicken breast that I used. You can cut off a piece about the size of a chicken breast and freeze the rest, though.

  139. Tania Morse says:

    Just got this started in the crock. We had tacos a couple days ago, but I just couldn’t resist trying this out! Instead of red salsa, I used a jar of our favorite green salsa. In addition to it being super cheap (about a buck for 17.5 oz), it is the perfect level of spiciness for us and goes well with a wide variety of foods.

    Can’t wait for this to start smelling amazing!

  140. Nikki says:

    I am a vegetarian. Can you think of a good replacement for he chicken? Lentils, fake chix, chickpeas? Thanks!

  141. Trying this right now! Looks so good. I was wondering how spicy it is? My bf loves spice so I added a jalapeño but I’m hoping it won’t make it too spicy. Thanks!

    • The spiciness will depend on how hot the salsa is that you used and how many of the jalapeno seeds got in there :)

  142. Diane says:

    I’m making this for dinner tonight, and it smells terrific! I think I may also add diced tomato, lettuce, onion, and sour cream to the topping. After all, what’s a taco without a smidgen of sour cream? Looking forward to it!! Thanks!

  143. I’ve made this recipe many times before, it’s amazing. But this time around, I only have chicken thighs, bone-in and skin on. Can I keep the skin on the chicken for more flavor?

    • I suppose you could, although you’d want to remove it at the end because I think slow cooking the skin would make it turn mushy and gross.

  144. Jaime B says:

    Added a can of pinto beans and a can of green chili peppers and it definitely seemed to give the dish an additional boost. Due to the added beans we upped the quantity of all the seasonings, especially the chili powder, garlic and cumin. Also made the salsa a hot one as we tend to like things spicy. Love the recipe and today was our second time making it. Always look to modify but really happy right now :)

  145. Laura says:

    I have a crock pot not a slow cooker. Will this cook the same way? I know there is a little difference so just making sure I don’t need to adjust anything.

    • Yep, you’ll be happy to hear that they are the same thing – it’s just that Crock Pot is a brand name and slow cooker is the generic term for the appliance. It’s kind of like how Kleenex is a brand name, but people use that as the word for facial tissue even when it’s not Kleenex brand. :P So, anytime you see a recipe for a slow cooker, you can use your crock pot without any modifications!

  146. Kayla says:

    I am planning on making this some time soon, but I am not keen on most beans. Do you think chickpeas would be a good substitute?

    • Hmm, I think my opinion is that they would be “interesting.” hahaha, that means neither terrible or particularly good :)

  147. Allison says:

    I made this last week and it was phenomenal! The taste was delicious, it was super easy to make, and the chicken shredded so easily at the end of the day in the crock pot.

    I actually used a packet of taco seasoning — it was in the pantry and needed to be used. I ate it over rice the first day, then put it into tortillas and topped with shredded lettuce the next. Very versatile. Great recipe!

  148. Amanda S. says:

    We made this tonight and it was so yummy! Everyone had seconds!! Great meal for busy moms with kiddos going back to school, or anyone looking for a great meal with very minimal effort! Thanks so much!

  149. Angie says:

    Add a can of chili beans and you have chicken taco chili! Serve with rice and/or cornbread!

  150. Angie says:

    Regarding using frozen chicken.. I cook mine frozen all the time. No matter what method you use, I would recommend using a meat thermometer whenever you use a crock pot for the meat! Taking the cover off to check it can lose up to 1/2 hour of cooktime. Using an exact tool like a meat thermometer ensures proper doneness. There is a guide on most thermometers to tell you what temp for what meat, else charts which tell you the same thing are readily available online… and my family loves this. We make it frequently. Thanks for sharing! :)

  151. My hint for getting rice right… I use the bags.. Plus you can freeze the left over rice.

  152. Kitty says:

    Just want to give a hint to any newbies at crockpot cooking- boneless skinless chicken breast should be done in 5 hours on low, so check before 8 hours. You could end up with dry chicken(I did often before I discovered this tip), newer crockpots are hotter than the older ones.

  153. Laura says:

    You’ve earned another huge fan! Made this tonight after having stashed my slow cooker in a closet for almost 2 years. It was fantastic! Absolutely perfect for a busy grad student and her carnivorous husband! Can’t wait to learn more crock pot recipes!

  154. Audri says:

    This is my first time using a crockpot. I kinda got ahead of myself and added the rice to the slow cooker. Is this going to be a problem? I already mixed it in with everything else. I’d hate to ruin all this food!

    • Hmm, well, there might not be enough moisture to cook the rice, but let’s hope it works out okay! Also, it might cook up a bit more mushy than regular cooked rice.

  155. Lorraine says:

    When asked what’s my favorite crock-pot recipe, this one comes up without pause. I can’t tell you how many times I’ve made this, so yummy! Thank you so much.

  156. Anne says:

    This has become a staple around my house; thanks for teaching it to us!

  157. Christie says:

    Made this yesterday – delish w/ Monterey Jack and added diced bell pepper on top. Thanks!

  158. May I suggest that when cooking the rice,(especially if using a microwave rice cooker), add a pkg of taco seasoning to the rice.

  159. I made this in my electric pressure cooker this afternoon – I set it for 12 minutes, and it came out perfect. The time doesn’t include the several minutes it takes for the pressure cooker to heat up and come to pressure – so in total about 20 minutes or so. I used chicken tenders instead of breasts, so if using breasts it would probably help to cut them up a bit for more even cooking.

  160. New family favorite. I buy spicy salsa and don’t use the pepper. I squeeze some lime in after it’s done. It’s great over rice or stuffed in soft tortillas.

  161. Aaron says:

    Have done this recipe a dozen times and it is always great.

    We use quinoa instead of rice and it is perfect.

    Today I tried it with around 1.5lbs of steak I got on sale. Just cut if into a bit smaller chunks to cook and it turned out fine. Everything else the exact same and it worked out perfectly as well. Tender meat and great flavour.

    Can not see why it would not work with the same amount of boneless pork shoulder or something like that as well.

  162. Anonymous says:

    Your recipes are fantastic. My family will love this and I will love the grocery bill! Reva K

  163. Made this for my family today. Delicious! Used boneless, skinless thighs in pl.ace of breasts to make the cost even lower.

  164. My fiance puts in requests for this recipe all the time! This is one of my Budget-Bytes favorites!

  165. Someone copied this and added cream cheese. Good idea, but I already know I prefer your recipe. Will be making my third batch this weekend!

  166. This looks so delish! Definitely moving it to the top of my dinner list!

  167. My husband has been learning how to cook new things from scratch while he’s looking for a new job, (his previous specialties were limited to tacos and sweet & sour meatballs) and he is in love with our slow cooker now as much as I am. :-) I passed this recipe along to him to try when he was asking me what he could do with the chicken in our freezer. He made it last night and it was absolutely delicious! A new simple, yummy meal to add to the rotation.

  168. Anonymous says:

    I’ve made this with dry beans a few times and haven’t had too many problems. Though if I add tomato stuff I add it in last after the beans have softened. I also wash and soak them over night.

  169. I wouldn’t suggest using dry beans and cooking them at the same time with the rest of the ingredients, the whole mixture will turn black. Plus, when you cook dry beans you usually want an excess of liquid, which you later remove. If you want to use beans cooked from dry, cook them separately.

    But, I usually use six cups of water per pound, which yields about three cans worth of beans.

  170. Anonymous says:

    How much water would you suggest adding if i were to add dry black beans?

  171. Seriously was awesome. EVERYONE ate it asking for more! We only made a couple of changes. My husband has issue with tomatoes so we commonly blend salsa … very well … so I just added it all blended up, it totally worked. Then we changed out the rice for quinoa. GREAT texture! Hubby said he could eat it 2-4x a week and be happy!

  172. Anon – skipping the cayenne won’t mess up the flavor, it will just be less spicy :) I do find that the type of salsa used makes a big difference. If it’s not a tasty salsa to begin with, the end product won’t be so good. That being said, some of my favorite salsas are generic, so it doesn’t have to be an expensive one :)

  173. Anonymous says:

    I’m making this as we speak but I don’t have cayenne pepper, do you think it will mess the taste up?

  174. Julie says:

    Wow!! This is so, so good! I think I’ll be renaming it “magic taco bowls” as we were able to keep eating it for three days! It was even better each time and I especially enjoyed eating it cold. I mixed in fresh chopped tomatoes from our garden, guacamole, greek yogurt and cold (leftover) rice—whoa. Can’t wait to make it again, and I am saying this after eating it three nights in a row =)

  175. I don’t have a slow cooker so I improvised and made this on my stove top. They turned out fantastic so now I have a freezer full of meals for the beginning of the semester!

  176. Wow, thanks! I’ve been having a great time poking around your site and everything looks so yummy. I made this one tonight. I had it for dinner as you suggested, and it was fabulous. I’m having some more as a late night snack, on top of some “scoop” style tortilla chips. Still just as good! I plan to try some in a big burrito wrap a la Chipotle next!

  177. Beth,

    Thanks for this recipe. I’ve been a fan of your site for two years now, but recently stopped cooking because of a busy new job. This recipe is what I made after cooking again, and it’s wonderful! It’s cheap, delicious, and feeds me for a week. Thank you so much!


  178. This is SO good omg. I tried it with beef and added pickled banana peppers/jalapenos… mmm. Thanks Beth!

  179. with a squeeze of lime! Yum!

  180. Rosemarie L says:

    WARNING: This recipe is almost entirely dependent on the type of salsa you use. Or at least, mine was.

    I went with Newman’s Own instead of good ol’ Tostitos brand and regretted it deeply. The recipe was delicious but I could tell my choice of salsa greatly altered the flavor. Lesson learned.

    I made cilantro lime rice with this and it was divine! My boyfriend and his three helpings strongly agree. All in all, this is a great recipe and I will be using it again very soon.

  181. Made this yesterday and it was very good. I doubled the beans and corn and used peach salsa. I would highly recommend this recipe. This would be great with other meats as well.

  182. Anonymous says:

    Thank you for the quick response Beth as always. A Sno Cone sounds good right now especially with ice cream in the middle. I wish I was in New Orleans instead of up north. Disfruta!

  183. Anon – Yes, a mix of beans would still work very well :) I LOVE pinto beans!

  184. Anonymous says:

    Could you use a mix of canned pinto beans and black beans in slow cooker for this recipe? Thank you for all the wonderful recipes, Beth!

  185. Anonymous says:

    This was so tasty and quite easy. First recipe I’ve tried from your site and I’ll be coming back for sure!! Thanks!

  186. Anonymous says:

    Great! Thank you :) I can’t wait to make this!

  187. Yes, a packet of taco seasoning is the super quick, easy alternative! One packet should be plenty :)

  188. Anonymous says:

    Could you use a pack of taco seasoning instead of all the individual spices? Would one be enough?

  189. Anonymous – I suggest cooking everything before freezing it. After cooking, I portion out single servings of rice and the chicken taco mixture into ziplock containers (the kind with a clear bottom and blue top) and then just freeze it. That way I can just take single servings straight from the freezer directly to the microwave to reheat.

  190. Anonymous says:

    How do i freeze actual bowls with plastic wrap on top? Also you said to someone dont cook before freezin should just freeze everything except the topping ingredients-including the raw chicken- in a ziploc bag and then thaw it kn refridgerator and put in slow cooker ??

  191. Anon – Yes, if you leave out the chicken you don’t even have to bother using the slow cooker :D The only reason the slow cooker is used for this is to cook the chicken long enough so that it will shred easily. If you’re going vegetarian, simply heat it all together on the stove or microwave and you’re good to go. Super easy! I’d substitute by adding a couple other types of beans in addition to the black beans. Sounds delicious :)

  192. Anonymous says:

    I’m going to try a vegetarian version of this. Would you alter it in any way if you were to leave out the chicken?

  193. I made this with the ingredients listed, but not in the method listed. I didn’t have 8 hours to slow cook the chicken, so I poached the breasts and then threw them into a slow cooker for 2 additional hours to finish the dish off. The chicken wasn’t quite as tender as it might have otherwise been, but it still pulled apart with two forks. I topped this with Sriracha for some additional kick. Delicious!

    The only thing I changed was to use 16 oz of homemade salsa rather than something from a jar. Those store bought salsas are just terrible IMO. It probably cost more than just buying a jar, but it was worth it. I also added juice from one lime to the rice.

  194. Made this for dinner tonight…Definitely a keeper…YUMMY!

  195. Anonymous says:

    This was so freaking good!!! My boyfriend was skeptical – “ew what is that??”
    But let me tell you – he had seconds!!!! This is going to be a regular meal in our home. Thank you <3

  196. I made this tonight with cilantro lime rice. Let me tell you, my husband and son both told me we have to make this one again! It is so yummy!

  197. Sarah LaVallee says:

    This was so awesome. I made it using chicken thighs because I didn’t have chicken breasts. I also added two cans of beans (black and red). Served with brown rice, cheese, salsa verde, and cilantro. I will so make this again!!

  198. made this yesterday – soooo good!

  199. A friend of mine made this recipe and we made soft tacos out of it. He told me where he found the recipe, and I’ve been addicted to your site ever since! I’m a newlywed on a budget, and my husband is on a diet, so your healthy, cheap options are great for us!! I made this again tonight and it is soooo good. Thanks!

  200. Anonymous says:

    I am planning on making this wonderful recipe one night this week. I am thinking of having tortilla shells on hand. It sounds like it would be good. thanks for the recipe.

  201. Hamilton House – I like to actually build little servings with rice, cheese, and all! It reheats quickly in the microwave for a fuss free meal :)

  202. Anonymous says:

    I made this over the weekend for a Mexican themed dinner alongside your Sweet Potato and Chorizo Enchiladas and both were a HUGE hit!! I’m still happily eating leftovers…mmmm :-)

    Your site rocks!

  203. Kind of confused how to freeze. Should I make a large batch in the crockpot and freeze in individual meals with rice included or should I make it and freeze, then add rice and toppings the day I am serving it? About to have a baby and want to make it easy but yummy.

  204. Thanks Beth! I bought Tostitos salsa because it was on sale. I’ll let you know how it turns out!

  205. Alisha – I honestly don’t remember but I bet it was the cheapest jar on the shelf ;) I like all types of salsa, from homemade to the inexpensive store brands!

  206. I can’t wait to make this tomorrow. It’s exactly the kind of recipe I was looking for! Question: what kind of salsa did you use?

  207. Why would you put canned or already cooked beans in this? If you’re cooking it for eight hours anyway, add some extra water and just throw the beans in (dry–no need to soak first, if you’re cooking them in the crockpot). This looks delicious, though. I’d add more veggies and majorly enjoy!

    • Phoebe says:

      I’ve made this twice. The first time I used beans I had already cooked in the slow cooker and thought it was dumb to cook something twice in the slow cooker. So this time I added 1/3 cup of dry black beans and an extra cup of water. I was short on time so I cooked it on high for six hours shredded the chicken and cooked on low for another hour. The beans were done but they could have been a bit softer. I think the full eight hours on low would have been perfect. I love beans and 1/3 wasn’t quite enough for my taste so I’ll try 1/2 cup with maybe 1 1/2 cups more water than Beth’s recipe next time.

  208. Anonymous says:

    Ate this over rice the first day and it was delicious. Made nachos with it the second day and it was even more delicious! Thanks for sharing because I was one of those people who had somehow never tried this!

  209. Awesome, my new favorite go to ! Thanks for sharing! Love your blog!
    Have a Suneday!

  210. Anonymous says:

    Just made this (after following your instructions for making beans from dry, woo!) and it’s delicious. I put it over brown rice and added diced red onion after it was done cooking. I had leftovers and made a sandwich with it – OMG. Depending on how much I like it with the rice, I might make this as a sammy filler.
    - Julia

  211. I made this yesterday, and am eating a bowl right now for brunch. Not over rice, it’s delicious on it’s own. I forgot to buy salsa so just used canned tomatoes and a diced jalapeno instead. My roommate likes it too!

    I’m about to make your (un)refried beans as well. You are turning me into a Crock Pot fiend!

  212. Ooooh! I am going to have to try these! They look so yummy!

  213. Anonymous says:

    this turned out so good, so easy to do, few ingredients, yummy. i did worry about the exact measurements i had two large boneless chicken breast, my can of black beans was 19 oz, i just eyeballed the half bag of frozen corn, and the salsa too. cooked it for about 41/2 hours on high. i didn’t make rice but wrapped the mixture in toufayan brand sun dried tomato and spinach wraps. i put cilantro and sour cream inside. salsa on the outside for dipping. i will make this again

  214. My whole family gobbled this up! I had made a crock pot taco chicken recipe a few weeks ago and frozen half of it. I took that out of freezer, added some beans and corn and cooked up some rice. Made a little guacamole, cut up some fresh tomatoes and put some sour cream on top. Easy and totally customizable! Thanks for the great ideas, keep them coming!!

  215. Anonymous says:

    Excellent! My new go-to chicken burrito/taco/rice bowl recipe.

  216. Anonymous says:

    amazing.. i made it without the corn (forgot it at the grocery store) and the cayenne pepper but it is delicious i love it!

  217. Anonymous says:

    This meal was amazing! When I warmed up the leftovers in the office today I had people oohhing and ahhing all over. It was so yummy. Thanks!

  218. Anonymous says:

    Hi – I just wanted to say that I found this recipe through Pinterest & tried it today. It was great!! Everyone in my family loved it & we have plenty leftover for tomorrow. Thank you so much for your recipes. It doesn’t get better than easy + healthy + delicious!

  219. I didn’t read all the comments above, so please forgive me if this is repeated. I take a cup or two of minute rice and add it in the last hour of cooking. The rice absorbs the salsa and tastes wonderful, plus it’s one less thing you have to do. Also, we take this and put it in burrito shells with sour cream and cheese! YUMMY!

  220. Anonymous says:

    This was awesome! My family loved it. Thanks for posting this.

  221. MicheleP says:

    I was channeling my inner-Beth yesterday while trying to figure out something else to do with some leftover pulled pork from the freezer that my husband had smoked several months ago, when I thought of this recipe. Whipped up a quick tomato sauce with a BBQ kick, added the pulled pork and some black beans, ladled it over some rice and topped with some cheese and a good pile of coleslaw, and VOILA, BBQ Pork Rice Bowls. Thanks for the inspiration!

  222. Anonymous says:

    This is DELICIOUS!!!!! Next time, we are going to make some guacamole to put on top. Love how easy it was and the taste wasSO good. Love the cilantro on top!

  223. Anonymous says:

    I’ve never been able to cook rice according to the package directions very well. But, when I use your method of 2 cups of rice and 3 cups water for 20 min it seems to turn out perfect somehow! Thanks!
    This meal is super good and easy too. I’m making it tonight since my in laws are coming into town and it feeds a lot of people easily. yum!

  224. Anonymous says:

    Made this for tonight’s dinner, and it turned out to be a big hit! My chicken was still frozen, so I cooked it on high for the first 4 hours, then cooked on low for 2-3. We will definitely be having this again!

  225. Anonymous says:

    Yummy! I used about 1/2 a jar of salsa + a little chicken stock to make it less spicy for my 4 kids.
    Then my hubby & I just loaded on salsa in our own bowls. Plus we added avocado. Definitely something I’ll make again. Thanks for all the fun recipes :)

  226. This comment has been removed by the author.

  227. I am going to try this recipe this week. I wanted to “pin” it but don’t see a button for it. Are you on Pinterest?

  228. Summer says:

    This was a GREAT recipe. I love that you can use it for tacos or burritos or my son can use in his quesadillas, or like the recipe says, over rice…very versatile. I doubled the recipe and it made 9 cups of food, so I worked it out at 5.8 weight watchers points per cup, but I only used less than 1/2 cup to put in my 2 point corn & flax tortillas, so I had a great meal for only about 5 points.

  229. Gila says:

    This is awesome and only 3 weight watchers points without the rice!

  230. Anonymous says:

    Thank you for the advice on adding a cup of water- dinner was great!!

  231. Yes, you can use frozen chicken. I would suggest thawing it in the refrigerator (put it in the fridge the day before) before making this, though. Adding frozen meat to a slow cooker can prevent the temperature from getting hot enough fast enough to be in the “safe zone”. Or, you can cook it on high for an hour or so, then turn it down to low for the remaining 7 hours.

  232. Anonymous says:

    I only have frozen chicken will this still work?

  233. Anon – Yes, you can definitely add water as needed. Everyone’s slow cooker is a little different, some let more moisture escape than others. That sounds like the problem you’ve been running into. I would start with a cup of water and then add more during cooking if needed. Good luck!

  234. Anonymous says:

    Can I add some water or stock to this recipe? I made this and it was delicious, but it was pretty dry. I’ve had the same problem making pulled pork, even though I follow the recipes exactly- any tips would be appreciated!

  235. Made this for dinner tonight and everyone LOVED it! Plus there is enough left over so we can eat it throughout the week. Thanks for sharing!!

  236. Anonymous says:

    I made this for our Friday night dinner. It was very good. I served it with rice and tortillas. I also added a big can of diced tomatoes near the end of the cooking time. We have been eating on it all weekend because it made a big pot full. Will make this again.

  237. After 4 hours it was absolutely perfect!!! Super delicious, even though i was very disappointed with a local salsa i bought (tasted like tomato sauce that needed sugar). It was STILL amazing!!!! I will sooooo be making this again! It was the perfect inaugural recipe for my crock pot :)

  238. Gina – Slow cookers usually cook twice as fast on high as they do on low, so four hours should be safe!

  239. Does anyone know about how long this recipe takes when you cook it on high? This is literally the first time i’ve ever used a slow cooker (thank you Santa!) and i’m not sure if it’s okay to open the lid and chek for doneness. It’s been in about 3 hours now and smells AMAZING!

  240. Cannot wait to try this! Looks awesome!

  241. Made this for supper tonight and it was delicious! I do, however, have a question. You state that the recipe has 8 servings– what serving size is this? A lot of recipes have the servings per recipe, but don’t have what the serving size is; then you’re stuck having to measure your entire pot/crockpot/pan of food and then dividing by the number of servings.

  242. So super yummy. I made this last night and we both went for seconds! I switched the black beans for kidney beans because that’s what I had in the pantry, though. Still tasted great. And we added a bit of guacamole and sour cream on top. Thank you for sharing this recipe!

  243. Anonymous says:

    This makes a nice taco salad as well for those of us constantly watching our carbs!

  244. Anonymous says:

    This sounds yummO!! What would be really great… is adding lime and cilantro to the rice. It is GREAT!

  245. YumYum. I also wanted to add that anyone who makes rice frequently, or has trouble making it should try a small rice cooker. Just add rice, water and set the on swtich, it turns itself off when its done. It’s sort of like a crock pot for rice, and I love it.

  246. I made this for dinner tonight and It was bliss in my mouth! I added sour cream, but other than that, made it exactly like your recipe. Will probably make once a month! Loved it! Thank you for your blog.

  247. We just had this for dinner and I had to comment. It was awesome! Thanks for a super recipe!!!

  248. Hi! Found this recipe on pintrest and tried it out tonight… Omgosh! So lovely! Everyone in my large family enjoyed it! Thank you so much! Will def be a part of our rotation!

  249. Lisa W says:

    Ok, so this is the most amazing chicken taco recipe EVER! Thank you so much for posting this! It is so moist and the chicken literally shreds with no effort :) My chicken was still partially thawed and it turned out just fine! I made the cilantro lime rice to go with it as well. Now back to my dinner :) (thank you again!)

  250. Laura – That should be okay! (sorry it took so long to respond)

  251. My chicken was only partially thawed out. Is that ok?

  252. This has been my go-to budget freezer meal since you posted it! It’s so yummy and having healthy frozen meals keeps me from hitting up the drive through. I usually double the black beans, and add raw, diced onions and green peppers, avocado and some fat free greek yogurt (instead of sour cream) before serving. After freezing, sometimes the meal reheats a little dry but a little extra salsa does the trick. I also just realized if you add the raw onion and green pepper, then freeze, the juice from the onion keeps the meal from drying out. Thank you for sharing this!

  253. I made this tonight and it was great … my whole family liked it! I served it over rice as you suggested but I think it would also be great over baked potatoes.

  254. making this for dinner tonight! it looks SO yummy!

  255. Julie – You’ll definitely have better results if you freeze first then cook later. That being said, you *can* cook, portion, and then freeze (rice and all)… you’ll just sacrifice a little on the texture and flavor. It just depends on if you want fast/easy reheating or longer cooking and better flavor and texture?

  256. I am in a group where we are doing 10 freezer meals and exchanging them once a month. I love this recipe and would love to make it for our freezer meal group, but I’m unsure if I should cook everything first and then freeze it or just dump all the ingredients (except cheese, rice and cilantro) in a ziploc bag and freeze it. Any suggestions? Thanks.

  257. Anonymous says:

    anyway you can do a nutritional breakdown of this recipe and others

  258. Delicious! Thank you!

  259. Beth, thank you for posting such a wonderful dish. My whole famiily, including our two-year old son, loved it and even wanted seconds!

  260. Brittany G says:

    Thanks Beth!! I am making it now on high!!! :) You rock!

  261. Anon – yes, you can cook it on high and it will probably only take half the time! As soon as it shreds easily with a fork, it’s done. :)

  262. Anonymous says:

    can you cook this on high for less time in the crockpot?

  263. Anonymous says:

    Just made it tonight and it was delish!

  264. Shawnta – I bet it would work great in a pressure cooker although I have no idea how long because I’ve never used one :( If you can find a pressure cooker recipe for pulled pork or something like that, I’m sure the cooking time would be similar. Good luck!

  265. I have a pressure cooker with a slow cooker function but can’t seem to find any information on that part of the cooker. Do you think the recipe would do well in a pressure cooker…maybe 30 minutes?

  266. Anonymous says:

    Great recipe! We had this for dinner tonight and I love how tender the chicken comes out. We will definitely be making this again and again. This recipe fed my family of 5 (although tow of them are only 2) and there was plenty to put in the freezer for another meal.

  267. MJ – yes, actually, a crock pot is just like an electric dutch oven! They both have the same method: cooking in a closed container (to retain moisture) with heat coming from all sides. You could probably even do this in a regular pot on the stove. Just let it simmer over low heat for a couple of hours or until the chicken shreds easily. I simmered some chicken with beans on the stove the other day and it was tender after 3 hours of cooking on low. You’ll need to bring it up to a boil over medium/high heat just to get it hot before turning the heat down to low for the rest of the duration. I hope that helps! Beth

  268. I haven’t invested in a crock pot yet… But I do have a large Dutch Oven. Any ideas how I could make that work? I’m very much a cooking newbie.

  269. Anonymous says:

    My family loved this recipe…my 17 year old daughter went back for 2nds, and asked if she could also take some for her school lunch the next day! I actually forgot to serve the cheese on top, but nobody missed it. Although someone did say it would be good with sour cream, and I think it would!
    For anyone who has a fast/hot crock pot, like me…I added 1 cup of extra water and it could have used even more as there was no liquid in my pot when I got home. Add more spices if you add more water. Very good recipe and I’m sure I’ll be making this often! Thank you :)

  270. Anonymous says:

    Just made this for dinner in a burrito wrap with the chipotle knock-off cilantro lime rice (and a small scoop of guacamole). Two very excited thumbs up, this is awesome! Thanks for the recipe :)

  271. Anon – Yep, you can use any flavor salsa!

  272. Anonymous says:

    Could you do this with salsa Verde?

  273. Hello fellow food blogger! Love your blog and this taco chicken bowl is great!

    I was wondering, have you ever blog hopped before? We’d love it if you contributed this awesome taco bowl recipe to our blog hop budget-friendly recipes. It’s a great way to get links back to your site. Hope to see you there!

    You can check out the blog hop here:

    Sarah @

  274. Anonymous says:

    Made this Sunday night and we ate it over rice but then we used the leftovers and made yummy quesadillas…The kids 3 years and 10 months scarfed it down and I have a hard time to get them to eat corn and beans so itw as perfect…and it was two meals in one which made a Monday night so easy…Thanks for the recipe…

  275. I made this for dinner tonight! Ohemgee! SO SO SO good! I kept saying to my husband, “Oh, my gosh this is so good!”. I will for sure be making this again. I did like the idea of trying out different salsa’s so I’m anxious give that a try!

  276. I made this for dinner tonight and it was so good. I can’t wait to try your other recipes.

  277. jackie says:

    making this tonight for dinner! soooo easy — love using the slow cooker because i can make it during my daughter’s nap & don’t have to worry about dinner :) may sound strange, but i added olives & instead of the black beans, used pinto simply b/c we didn’t have any. can’t wait to eat dinner tonight!!!

  278. Yum! I am linking back to you tomorrow on my August menu!

  279. Anonymous says:

    This was delicious! I think that some chopped up avocados on top would’ve made an already excellent recipe even better.

  280. Sooo….I’ve never used a crock pot before – and now I’m counting down the hours until I can have this for dinner!

  281. Anonymous says:

    This was delicious! I used a Rival 5 qt crockpot and 2 lbs of chicken. Flavor-wise it was perfectly fine to add that extra bit of chicken. I checked it after 5 hours and it was more than “done”…. (on the low setting). My W-S Food Made Fast Slow Cooker Cookbook has much shorter times for the chicken dishes.

  282. I made this tonight…only on top of the stove because I was pressed for time with 4 “starving” children :-D It turned out wonderfully and made enough to serve for lunch tomorrow (make it into burritos!)

  283. This is my kind of recipe. So very simple and delicious!

  284. What a good idea to add in black beans and corn. DUH!

  285. This was honestly the most deliciously simple thing I’ve ever made! AND I didn’t use black beans and used bulgur instead of white rice–so healthy and great!

  286. That looks absolutely delicious! I honestly cannot wait to try it :)

  287. This is my favorite thing I’ve made from your recipes! It turned out perfect and a lot like my current vice (chipotle!) Thank you again!
    Oh, and I mixed some lime juice and cilantro with the rice and it was heaven with the chicken.

  288. My almost 20yo son is moving into his first apartment at school this year, I’ll have to print this out and give it to him, I think he could handle this!

  289. I am all about the slow cooker, right now I have pulled pork tacos simmering for tonight. Can’t wait to try it!

  290. Look delicious! :D

  291. easy recipes are good! thanks for this one.

  292. This looks amazing and so easy! Thanks for sharing :)

  293. V- I would add them either fresh for a nice crunch or saute them up really quickly (fajita style) in a super hot skillet then add them on top. I wouldn’t add them in before cooking because they’ll pretty much disintegrate into the sauce :P A nice fresh pico de gallo would be amazing as well! Oooh, or some avocado!

  294. I really like your idea V. I want to make this but add some more veggies too it. xD I was thinking about adding diced tomato’s, onion, and thinly sliced bell peppers. I plan to saute the bell peppers because they’re so firm but I like the idea of crunchy onion in it. I’m also going to substitute the cilantro for parsley because the people I cook for are kind of picky. haha Let me know how yours turns out! :)

  295. You’re great. SERIOUSLY! lol Will try this for my husband. This also looks like it would freeze well. Another plus! :)

  296. What do you think about adding fresh bell pepper and onions a la chipotle? Should I add those during the cooking time or sautee them up and add them later? I don’t really like corn but I’d love to experiment with other veggies.

    • Kelsey G. says:

      It depends on how you want the texture- if you add them at the beginning, they’ll just become part of the sauce and be “mushy.” If you want more of a fajita flavor (caramelized onions/peppers), I would saute them and add them to the finished product. Veggies like mushrooms would probably work in this, too! :)

  297. This sounds really yummy. It’ll be great for busy nights when I don’t have the time or energy to turn on the oven. Thanks so much for sharing it!

  298. I’m trying this out today! It sounds delicious :) Although I’m doing it sans black beans, seeing as we don’t have any–I keep forgetting to pick up more at the grocery :/

  299. That looks ridiculously delicious! Definitely going to have to try it out this week.

  300. Definitely thaw it first. It’s never a good idea to add frozen meat to a slow cooker because it can take too long to come up to temperature and then it’s at a food poisoning risk (even if the bugs get killed when it heats up, they may leave behind toxins).

  301. My mouth is literally watering, this sounds so good to me right now! I love to use the slow cooker as much as I can. In fact, you’ve got me sold on slow cooker black beans. One question for this recipe: I usually have my chicken frozen. Can I just dump it in like that and add more time for the cook, or should I thaw it out first?

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