This easy Crock Pot Chicken Taco Bowls recipe that can feed a crowd and is gluten-free. This recipe will be your version of your favorite burrito bowl as it has become a favorite for my family.
The great thing about this recipe is how versatile it can be to make and use.
Crock Pot Chicken Taco Bowls
The basics of the recipe is a pound to a pound and a half of meat, which I used boneless skinless chicken thighs but can easily have breasts, beef or pork roast substituted, Rotel, canned tomatoes, green chiles, black beans, corn and taco seasoning. If you don't like corn or chiles, they can easily be left out. I also doubled this recipe, so I started with three pounds of chicken thighs.
I smashed and peeled five garlic cloves after I placed the chicken thighs in the bottom of the crock pot. Then I began pouring in the rest of the ingredients.
Since I used three pounds of chicken, I poured one can of Rotel and two 14.5 ounce cans of diced tomatoes over the chicken.
Then I poured over one 4-ounce can of green chiles and one can of black beans. Since I was making this for a crowd, I didn't double the beans or chiles in case someone didn't like beans or chiles it would be easier for them to pick them out.
I poured a 16-ounce bag of frozen corn over top, followed by a ½ cup of taco seasoning. Usually, I buy my seasoning in bulk. This would be about 2-3 envelopes of taco seasoning.
Then stir the ingredients up leaving the chicken settled on the bottom of the crock pot. Cook on low for 6-8 hours.
At this point, you want to break up the meat. Use a large spoon or fork to stir up the ingredients and shred the chicken apart.
At this point, you can eat or let it set on low till you are ready to eat. If it starts to get a little dry, just add chicken broth or water so it doesn't dry out. This will give you time to cook the rice and prep the toppings. Use the same toppings you would for your tacos.
Here are some of my toppings. I also had lettuce, cheese, and avocados I cut right before eating so they would wouldn't brown.
To make the bowls, just layer rice followed by the chicken and then your toppings.
On a low carb diet? No problem!
Just use lettuce as your base and make a chicken taco salad.
How to Use Leftover Taco Chicken Meat
Turn it into enchiladas. Or freeze the chicken to pull out later on. Add more chicken broth to the chicken mixture and make it into this low-carb chicken tortilla soup.
Crock Pot Chicken Taco Bowls
- 1.5 lb chicken breasts and/or thighs turkey breast, beef or pork roasts can be substituted
- 2-3 cloves garlic smashed and peeled
- 10 ounce can Rotel
- 14.5 ounce can diced tomatoes
- 4 ounce can green chiles
- 14 ounce can black beans
- 1 cup frozen corn
- ¼ cup taco seasoning 1 envelope
- rice for four servings
- taco toppings cheese, veggies, sour cream, etc
- Place chicken on the bottom of the crock pot and put garlic cloves on top of chicken.
- Pour remaining ingredients over the top and stir together leaving chicken settled on the bottom. Cook on low for 6-8 hours.
- Stir ingredients and shred chicken. Eat immediately or continue to cook on low adding water if liquids begin to evaporate.
- Cook rice according to package directions and build bowls by layering rice, then chicken mixture and top with vegetables, cheese, sour cream or other ingredients you would typically put on tacos.
What do you have cooking this week? Be sure to link up and grab the #hunkofmeatmonday button over on the right.
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Amanda @ Traditional Foods
Thanks for hosting! I shared a recipe for a salmon wrap on my calcium site.
I hope you enjoy the homemade pesto recipe I linked up this week!
Aimee @ ShugarySweets
Thanks for hosting! Those taco bowls look amazing!
I love all the colors and the simplicity of this recipe. Please share it on my foodie friday party today. I am going to add your party to my list...
This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via Melt in Your Mouth Monday.