Description
A hands-off, flavor-packed slow-cooker chicken taco bowl with tender chicken, black beans, corn, and smoky spices. Perfect for busy weeknights or lazy Sundays, this hearty dish brings the taste of Mexican street food to your table with minimal effort.
Ingredients
4 boneless skinless chicken breasts
1 can drained rinsed black beans
1 can drained rinsed corn
1 can diced tomatoes
1 tsp ground cumin
1/2 tsp chili powder
1 tbsp taco seasoning
3 tbsp olive oil
1 bell pepper halved sliced
1 small onion diced
1/4 cup fresh lime juice
Avocado slices (optional)
Fresh cilantro (optional)
Lime wedges for garnish
Instructions
Pat chicken dry and season with half the taco seasoning, cumin, and chili powder.
Heat olive oil in crockpot, add chicken, bell pepper, and onion.
Top with tomatoes, black beans, corn, and remaining taco seasoning.
Cook on low 6-8 hours or high 4-5 hours until chicken is tender.
Shred chicken directly in crockpot using two forks and stir to combine.
Let mixture simmer for 15 minutes before serving with optional garnishes.
Notes
Use chicken thighs for richer flavor and juicier meat.
Add tortilla strips before serving for texture.
Increase chili powder intensity for spicier bowls.
Storage: Refrigerate leftovers 3-5 days or freeze for 3 months.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 80mg