Slow Cooker Chicken Taco Bowls

Make taco night easy night with these Slow Cooker Chicken Taco Bowls! Made naturally gluten-free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love especially the cook!

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Ingredients You Need

Here’s a look at the simple ingredients you need to make fresh and tasty taco bowls for dinner!

• Chicken: I’m using boneless and skinless chicken breasts to keep this dish high in protein but lower in fat. Chicken thighs will work also as well as crock pot shredded pork but the nutrition will change slightly for the recipe.
• Broth: Use low-sodium chicken broth. It simply gives you much more control over the amount of sodium in the dish.
• Black Beans: I prefer reduced sodium black beans. Be sure to drain and rinse them before adding them to the slow cooker.
• Bell Peppers: Use a combination of red and green for more color. You can also use other colored bell peppers if you prefer.
• Homemade Taco Seasoning: We’re swapping the store bought taco seasoning to make our own! It’s super easy! You will need onion powder, dried oregano, paprika, cumin, chili powder, salt, and black pepper. Of course, you can use store bought taco seasoning if you prefer.
• Optional toppings: The sky is the limit! Use salsa, lettuce, cilantro, Greek yogurt or sour cream, avocado, rice, or lime. Add easy low calorie taco dip on the side for fun!

How to Make Taco Bowls in the Slow Cooker

Here’s a look at the simple steps for making these shredded chicken taco bowls.

Step 1: Place the chicken breasts on the bottom of the slow cooker in an even layer. Add the bell pepper, salt, pepper, and seasonings on top.

Step 2: Cover the chicken with the broth making sure the chicken is completely covered in the liquid. Set the crockpot to low and cook for 6 hours.

Step 3: Use a wooden spoon to break up the chicken breasts in the crockpot to shred them into pieces.

Step 4: Add the black beans to the crockpot and cook on low for another 30 minutes.

Step 5: Serve up your shredded chicken with all your favorite toppings to make these easy taco bowls.

How to Store

• Storing: Allow the chicken to cool all the way down and then transfer it to airtight containers for storage. Store it in the refrigerator for up to four days or freeze it for up to three months. For smaller households, you can pack it up in smaller amounts and freeze it. This allows you to pull out exactly what you need to make for meals.
• Reheat: Reheat the chicken in a skillet on the stove over medium heat until heated through. You may want to add a bit of broth or water to the skillet if it seems a bit dry.

Serving Suggestions

• Over Rice. Keep it simple with white or brown rice. If you’re looking for other alternatives try Mexican Cauliflower Rice and Plain Cauliflower Rice which are both great low-carb options. You can also serve it up with other grains such as quinoa.
• Traditional Healthy Toppings. Serve it up any combination including salsa, pico de gallo, sliced avocado, guacamole, sour cream or Greek yogurt, or shredded cheese.
• Perfect for a Taco Bar. This shredded chicken is perfect to make for a large group or party. Serve it up with all your favorite taco and taco bowl toppings. Enjoy dishes like this Healthy Pinto Bean Dip, Greek Yogurt Taco Dip or Spicy Black Bean Hummus.

Expert Tips

• Use Skinless Boneless Chicken Breasts. This is the best high protein option and making chicken in a pressure cooker saves you time as well!
• Cook Low and Slow. This is the trick to tender chicken.
• Repurpose Leftovers. If you hate to eat the same thing over and over use the chicken to make different dishes such as simple salsa verde tacos, add it to salads, or stuff it into lettuce wraps or a regular wrap.
• Nutritional Information. Any changes to the ingredients will change the nutrition and also the calculations shown in the recipe card don’t include your toppings added to the taco bowl!

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