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Easy Recipe of the Week: Slow Cooked Taco Bowls

Updated: Aug 15, 2020

Why I love this recipe:

This is a set it and forget it dinner that my entire family enjoys and I usually get several meals out of. It's perfect for leftovers!


2 Large Boneless/Skinless Chicken Breasts

16 oz. Jar of Salsa

15 oz. Can of Black Beans (drained and rinsed)

8 oz. Frozen Corn

2 T Chili Powder

1 1/2 t Cumin

1 1/2 t Garlic Powder

1/4 t Salt

1/4 C Water

2 C Rice

Optional Toppings:

Cheese, Green Onions, Cilantro, Hot Sauce, Avocado, Sour Cream


1. Add all ingredients to your slow cooker, except the rice

2. Turn to low and cook 7-8 hours

3. Stir all ingredients with a fork until chicken has shredded and all ingredients are combined (the chicken will be very tender)

4. Towards the end of the cooking time, make your rice using whatever method you prefer (I use a rice cooker)

5. Assemble bowls with a layer of rice, followed by a layer of chicken, and then any toppings you choose.

*Makes a large amount - it serves all four of us and we have enough for several bowls worth of leftovers*

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