This easy Taco Bowl with chicken and salsa is a great crockpot recipe for easy dinners. The chicken simmers in the slow cooker with tomatoes, onions, and garlic seasoned with taco spices and then is shredded. Top it with homemade salsa and cheese for a delicious dinner.
Taco bowls are always a favorite meal at our house, and my crockpot recipe is a really easy way to make them.
Sometimes, taco bowls can get complicated with all of the different components, but with this recipe, there are just two parts: cooking the chicken filling and making the salsa. Both are very easy.
This is also a versatile recipe that you can easily customize with your favorite add-ins and toppings. We like to pile the crockpot chicken in bowls with homemade salsa, but you can also use the chicken as a taco filling and serve it in crunchy taco shells or flour tortillas.
For me, the best taco bowls are easy to make and very flavorful. This taco bowl recipe definitely meets those requirements.
Table of Contents
Taco Bowl Ingredients
- Boneless, skinless chicken breasts
- Taco seasoning
- Canned crushed tomatoes
- Chopped yellow onion
- Minced garlic
- Corn kernels
- Chopped tomatoes
- Chopped red onion
- Finely chopped jalapeno pepper
- Sliced avocado
- Chopped garnish
- Lime juice
- Salt and pepper
- Shredded cheddar cheese
How to Make a Taco Bowl
Coat the inside of the crockpot with cooking spray or use a liner for easy clean-up. Place the chicken breasts in the bottom.
Sprinkle the taco seasoning over the top, and then add the tomatoes, onions, and garlic. Secure the lid and set the crockpot to cook on high for three hours.
After three hours, check the chicken. The internal temperature should be 165°F, and the chickens should shred easily. If the chicken is not done, continue cooking it on high until it is.
Shred the cooked chicken and stir to combine with the other ingredients in the crockpot.
In a separate bowl, make the salsa by combining the corn, tomatoes, red onion, jalapeno, avocado, cilantro, and lime juice. Add salt and pepper to taste.
Place the chicken in bowls and spoon the salsa over the top. Top each serving with cheddar cheese. Serve with warm tortillas.
Recipe Tips and Variations
I like this recipe with chicken breasts 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.
If you are short on time, you can omit the homemade salsa and use your favorite store-bought salsa instead.
You can make this recipe for meal prep, too. Cook the chicken as instructed and then refrigerate it for up to four days. When you’re ready to eat, reheat it in the microwave and add your toppings.
Serve your Mexican taco bowl with tortillas on the side or add some rice or quinoa to the bowl. You can also use cauliflower rice.
You can also add toppings like guacamole, sour cream, crushed tortilla chips, and chopped cilantro. Plan to make these easy crockpot taco bowls for your next taco night. The flavors are great, and it’s so easy you’ll want to add it to your regular dinner rotation. Enjoy!
More Crockpot Recipes You’ll Enjoy
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
Try these Crockpot Taco Bowls for your next Taco night – they are a fun twist, totally customizable and so simple to make thanks to your slow cooker.