Try this easy taco bowl recipe for your next taco night – they are a fun twist on traditional tacos, totally customizable, and so simple to make thanks to your slow cooker. The chicken simmers to perfection with tomatoes, onions, and spices. Top it with some homemade salsa and your favorite toppings for a delicious meal, all in one bowl!
Homemade taco bowls are a favorite meal at our house, and my crockpot recipe is a really easy way to make them. Don’t overcomplicate things with too many components – with this recipe, there are just two parts: cooking the chicken and making the salsa. Both are very easy, and full of flavor.
Customize these taco bowls with your favorite add-ins and toppings. We like to pile the chicken in bowls with homemade salsa and cheese, but you can also serve it in your favorite kind of tortilla, or make a taco salad. For a fun and kid friendly dinner, set out all the toppings and let them make their own bowl!
How to Make a Crockpot Taco Bowl
- Start by placing the chicken breasts in your slow cooker – I love using a liner for easy clean up!
- Sprinkle the taco seasoning over the chicken. It will become super flavorful and tender as it cooks with the tomatoes, onions, and garlic. Salt and pepper to taste.
- While the chicken is cooking, start on the homemade salsa – If you are short on time, you can omit the homemade salsa and use your favorite store-bought salsa instead.
- Shred the chicken and place in bowls. Spoon the salsa over the top and sprinkle with cheese.
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Storing Crockpot Taco Bowls
- Store leftovers in the refrigerator for up to four days in an airtight container. When you’re ready to eat, reheat it in the microwave and add your toppings.
Mel’s Expert Tips
- I use chicken breasts for this recipe because they are leaner, but you can use the same amount of boneless, skinless chicken thighs.
- For the corn, I use frozen corn kernels and warm them up in the microwave.
- We enjoy cheddar cheese with this recipe, but a mexican cheese blend would be great as well.
- This recipe is great for meal prep! Cook per the instructions and store in separate airtight containers in the fridge for an easy lunch or dinner.
Crockpot Taco Bowls Recipe
Ingredients
Taco filling:
- 2 pounds boneless skinless chicken breasts
- 1 14.5 oz can crushed tomatoes
- 1 packet taco seasoning
- ½ medium yellow onion chopped
- 3 cloves garlic minced
- 1 cup cheddar cheese shredded
Salsa:
- 1 cup frozen corn heated in microwave and drained
- 2 roma tomatoes chopped
- ½ chopped red onion
- 1 jalapeno pepper finely chopped
- 1 avocado sliced
- Cilantro chopped for garnish
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Spray crockpot with cooking spray or use a crockpot liner. Put Chicken breasts in the bottom. Add taco seasoning over the chicken. Add tomatoes, onion and garlic on top. Cook on high. Check after 3 hours. Internal temperature of chicken should be 165°. If not at temperature let cook another hour.
- Shred chicken with a couple of forks
- In a medium bowl combine all salsa ingredients
- Divide the chicken in four bowls. Add salsa on top. Add cheddar cheese. Serve with heated tortillas on the side.
Recipe Nutrition
Add-ins and Variations
- Serve your taco meat with some crunchy or soft tortillas.
- Prepare some rice for your taco bowl – white rice, brown rice, cauliflower rice, and cilantro-lime rice all work very well for this recipe. You could even try our Spanish Rice recipe!
- Include your favorite taco ingredients like black olives, avocado, sour cream, or black beans. Add some jalapeño or hot sauce for a spicy kick.
- Top some romaine lettuce or cabbage with the chicken and your favorite toppings for a taco salad – try some tortilla chips crumbled on top for an added crunch.
