Budget Bytes

18 July 2011

taco chicken bowls

$10.66 recipe / $1.33 serving
This recipe is definitely "slow-cooker 101". It's probably one of the first recipes that most people learn to make in their slow-cooker. In fact, some version of it is probably included in that little mini recipe book that comes with the slow-cooker when you buy it. BUT, I had to post it because I know there are probably a lot of you who haven't made it yet and I can't bear the thought of you missing out.

This recipe is great for bachelors, students, or the chronically busy because it's a "dump and heat" recipe. All you do is dump all of the ingredients together in a pot, and let it cook. Of course you'll need to make the rice separate but even if you're one of those people who can never get rice right, there is hope. Just stuff the chicken mixture inside of a tortilla with cheese for a quick burrito or fold it over in a tortilla and crisp it up in a skillet like a quesadilla. Presto. Easy, delicious, cheap food.

I'm a black bean lover so next time I'm going to use two cans (or two can's worth of homemade) beans and extend the recipe even further.

Oh, also, this freezes well. Cheese and all. Then just nuke and stir for a couple minutes until hot. Instant freezer meal!

Okay, one more thing. If you for some strange reason need this recipe to be even easier or you don't have a well stocked spice cabinet, just substitute a packet of taco seasoning for all of the spices and herbs that I used below.

Chicken Taco Bowls

Taco Chicken Bowls

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Total Recipe cost: $10.66
Servings Per Recipe: 8
Cost per serving: $1.33
Prep time: 10 min. Cook time: 8 hrs. Total: 8 hrs. 10 min.

INGREDIENTS COST
1.5 lbs. chicken breasts $2.90
1 (16 oz.) jar salsa $1.99
1 (15 oz.) can black beans, drained $1.19
1/2 lb. (8 oz.) frozen corn $0.57
1 Tbsp chili powder $0.15
1/2 Tbsp cumin $0.07
1/2 Tbsp minced garlic $0.10
1/2 tsp dried oregano $0.03
1/4 tsp cayenne pepper $0.02
1/4 tsp salt $0.02
to taste cracked pepper $0.02
2 cups dry rice $0.66
8 oz. shredded cheddar $2.49
1/2 bunch cilantro (optional) $0.45
TOTAL $10.66


STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

taco chicken bowls

Step By Step Photos


raw chicken
This is the chicken that I bought. I usually buy a 5 lb. package to get a good price but even this 3 lb. package was priced super low! I used half and froze the other half for another recipe later. You can also use chicken thighs for a richer flavor (more fat) or bone in chicken and then just remove the bones after cooking.

add chicken
Place the chicken in the bottom of the slow cooker. Easy.

add the rest
Add the rest of the ingredients (salsa, drained beans, corn, herbs & spices) plust 1/4 cup water. Easy.

stir
Stir everything together and then make sure the chicken is pushed down below the sauce. Easy.

cook
Secure the lid and cook on low for 8 hours. Easy.

shred chicken
Stir it up and give it a few good pokes with a fork to shred the chicken. It will be so tender that it will practically shred on its own. Easy.

cook rice
Cook some rice. Semi-easy.

build taco chicken bowl
Put the rice, taco chicken mixture, cheese, and cilantro in a bowl. Eat. BAM. Easy.

I can't wait to make this again and again and again... and experiment with different salsa flavors. I keep thinking about chipotle peach or PINEAPPLE! YUM!

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149 Comments:

  • At July 18, 2011 at 8:20 PM , OpenID sironasprings said...

    My mouth is literally watering, this sounds so good to me right now! I love to use the slow cooker as much as I can. In fact, you've got me sold on slow cooker black beans. One question for this recipe: I usually have my chicken frozen. Can I just dump it in like that and add more time for the cook, or should I thaw it out first?

     
  • At July 18, 2011 at 8:23 PM , Blogger Beth M said...

    Definitely thaw it first. It's never a good idea to add frozen meat to a slow cooker because it can take too long to come up to temperature and then it's at a food poisoning risk (even if the bugs get killed when it heats up, they may leave behind toxins).

     
  • At July 18, 2011 at 8:47 PM , Blogger Errika Eats said...

    That looks ridiculously delicious! Definitely going to have to try it out this week.

     
  • At July 19, 2011 at 7:02 AM , Anonymous Aly H said...

    I'm trying this out today! It sounds delicious :) Although I'm doing it sans black beans, seeing as we don't have any--I keep forgetting to pick up more at the grocery :/

     
  • At July 19, 2011 at 8:08 AM , Blogger ButterYum said...

    This sounds really yummy. It'll be great for busy nights when I don't have the time or energy to turn on the oven. Thanks so much for sharing it!

     
  • At July 19, 2011 at 9:41 AM , Blogger V said...

    What do you think about adding fresh bell pepper and onions a la chipotle? Should I add those during the cooking time or sautee them up and add them later? I don't really like corn but I'd love to experiment with other veggies.

     
  • At July 19, 2011 at 10:43 AM , Blogger Minty said...

    You're great. SERIOUSLY! lol Will try this for my husband. This also looks like it would freeze well. Another plus! :)

     
  • At July 19, 2011 at 3:30 PM , Blogger Aidan said...

    I really like your idea V. I want to make this but add some more veggies too it. xD I was thinking about adding diced tomato's, onion, and thinly sliced bell peppers. I plan to saute the bell peppers because they're so firm but I like the idea of crunchy onion in it. I'm also going to substitute the cilantro for parsley because the people I cook for are kind of picky. haha Let me know how yours turns out! :)

     
  • At July 19, 2011 at 4:09 PM , Blogger Beth M said...

    V- I would add them either fresh for a nice crunch or saute them up really quickly (fajita style) in a super hot skillet then add them on top. I wouldn't add them in before cooking because they'll pretty much disintegrate into the sauce :P A nice fresh pico de gallo would be amazing as well! Oooh, or some avocado!

     
  • At July 19, 2011 at 6:41 PM , Anonymous Christy @ Twisted Thoughts of an Angel said...

    This looks amazing and so easy! Thanks for sharing :)

     
  • At July 20, 2011 at 3:19 AM , Anonymous Tia said...

    easy recipes are good! thanks for this one.

     
  • At July 20, 2011 at 7:05 AM , OpenID sweetpeaskitchen.com said...

    Look delicious! :D

     
  • At July 20, 2011 at 2:17 PM , Blogger Modern Day Martha said...

    I am all about the slow cooker, right now I have pulled pork tacos simmering for tonight. Can't wait to try it!

     
  • At July 20, 2011 at 5:17 PM , Blogger Peggasus said...

    My almost 20yo son is moving into his first apartment at school this year, I'll have to print this out and give it to him, I think he could handle this!

     
  • At July 21, 2011 at 3:10 PM , Blogger Jean Bug said...

    This is my favorite thing I've made from your recipes! It turned out perfect and a lot like my current vice (chipotle!) Thank you again!
    Oh, and I mixed some lime juice and cilantro with the rice and it was heaven with the chicken.

     
  • At July 21, 2011 at 8:20 PM , Blogger Why Just Eat said...

    That looks absolutely delicious! I honestly cannot wait to try it :)

     
  • At July 22, 2011 at 10:10 AM , Anonymous Aly H said...

    This was honestly the most deliciously simple thing I've ever made! AND I didn't use black beans and used bulgur instead of white rice--so healthy and great!

     
  • At July 26, 2011 at 5:36 AM , Blogger Polly said...

    What a good idea to add in black beans and corn. DUH!

     
  • At July 26, 2011 at 11:38 AM , Blogger Barefeet In The Kitchen said...

    This is my kind of recipe. So very simple and delicious!

     
  • At July 26, 2011 at 9:00 PM , Blogger Becca said...

    I made this tonight...only on top of the stove because I was pressed for time with 4 "starving" children :-D It turned out wonderfully and made enough to serve for lunch tomorrow (make it into burritos!)

     
  • At July 30, 2011 at 9:50 AM , Anonymous Anonymous said...

    This was delicious! I used a Rival 5 qt crockpot and 2 lbs of chicken. Flavor-wise it was perfectly fine to add that extra bit of chicken. I checked it after 5 hours and it was more than "done".... (on the low setting). My W-S Food Made Fast Slow Cooker Cookbook has much shorter times for the chicken dishes.

     
  • At July 31, 2011 at 8:40 AM , Blogger Chloe said...

    Sooo....I've never used a crock pot before - and now I'm counting down the hours until I can have this for dinner!

     
  • At August 3, 2011 at 1:44 AM , Anonymous Anonymous said...

    This was delicious! I think that some chopped up avocados on top would've made an already excellent recipe even better.

     
  • At August 7, 2011 at 2:04 PM , Blogger Jeannie said...

    Yum! I am linking back to you tomorrow on my August menu! www.craftybalancing.blogspot.com

     
  • At August 8, 2011 at 10:51 PM , Anonymous jackie said...

    making this tonight for dinner! soooo easy -- love using the slow cooker because i can make it during my daughter's nap & don't have to worry about dinner :) may sound strange, but i added olives & instead of the black beans, used pinto simply b/c we didn't have any. can't wait to eat dinner tonight!!!

     
  • At August 12, 2011 at 8:43 PM , Blogger chibi said...

    I made this for dinner tonight and it was so good. I can't wait to try your other recipes.

     
  • At August 13, 2011 at 6:43 PM , Anonymous Anne @CraftinGeek said...

    I made this for dinner tonight! Ohemgee! SO SO SO good! I kept saying to my husband, "Oh, my gosh this is so good!". I will for sure be making this again. I did like the idea of trying out different salsa's so I'm anxious give that a try!

     
  • At August 16, 2011 at 9:19 AM , Anonymous Anonymous said...

    Made this Sunday night and we ate it over rice but then we used the leftovers and made yummy quesadillas...The kids 3 years and 10 months scarfed it down and I have a hard time to get them to eat corn and beans so itw as perfect...and it was two meals in one which made a Monday night so easy...Thanks for the recipe...

     
  • At August 19, 2011 at 9:36 AM , Blogger Sarah said...

    Hello fellow food blogger! Love your blog and this taco chicken bowl is great!

    I was wondering, have you ever blog hopped before? We'd love it if you contributed this awesome taco bowl recipe to our blog hop budget-friendly recipes. It's a great way to get links back to your site. Hope to see you there!

    You can check out the blog hop here:

    http://www.recipelionblog.com/fabulous-food-friday-august-blog-hop/

    Thanks,
    Sarah @ Recipelion.com

     
  • At August 22, 2011 at 3:18 AM , Anonymous Anonymous said...

    Could you do this with salsa Verde?

     
  • At August 22, 2011 at 5:40 AM , Blogger Beth M said...

    Anon - Yep, you can use any flavor salsa!

     
  • At August 22, 2011 at 4:41 PM , Anonymous Anonymous said...

    Just made this for dinner in a burrito wrap with the chipotle knock-off cilantro lime rice (and a small scoop of guacamole). Two very excited thumbs up, this is awesome! Thanks for the recipe :)

     
  • At August 22, 2011 at 6:34 PM , Anonymous Anonymous said...

    My family loved this recipe...my 17 year old daughter went back for 2nds, and asked if she could also take some for her school lunch the next day! I actually forgot to serve the cheese on top, but nobody missed it. Although someone did say it would be good with sour cream, and I think it would!
    For anyone who has a fast/hot crock pot, like me...I added 1 cup of extra water and it could have used even more as there was no liquid in my pot when I got home. Add more spices if you add more water. Very good recipe and I'm sure I'll be making this often! Thank you :)

     
  • At August 30, 2011 at 4:51 PM , Anonymous MJ said...

    I haven't invested in a crock pot yet... But I do have a large Dutch Oven. Any ideas how I could make that work? I'm very much a cooking newbie.

     
  • At August 30, 2011 at 5:01 PM , Blogger Beth M said...

    MJ - yes, actually, a crock pot is just like an electric dutch oven! They both have the same method: cooking in a closed container (to retain moisture) with heat coming from all sides. You could probably even do this in a regular pot on the stove. Just let it simmer over low heat for a couple of hours or until the chicken shreds easily. I simmered some chicken with beans on the stove the other day and it was tender after 3 hours of cooking on low. You'll need to bring it up to a boil over medium/high heat just to get it hot before turning the heat down to low for the rest of the duration. I hope that helps! Beth

     
  • At September 5, 2011 at 9:50 PM , Anonymous Anonymous said...

    Great recipe! We had this for dinner tonight and I love how tender the chicken comes out. We will definitely be making this again and again. This recipe fed my family of 5 (although tow of them are only 2) and there was plenty to put in the freezer for another meal.

     
  • At September 11, 2011 at 11:21 PM , Blogger Shawnta said...

    I have a pressure cooker with a slow cooker function but can't seem to find any information on that part of the cooker. Do you think the recipe would do well in a pressure cooker...maybe 30 minutes?

     
  • At September 12, 2011 at 5:37 AM , Blogger Beth M said...

    Shawnta - I bet it would work great in a pressure cooker although I have no idea how long because I've never used one :( If you can find a pressure cooker recipe for pulled pork or something like that, I'm sure the cooking time would be similar. Good luck!

     
  • At September 21, 2011 at 11:33 PM , Anonymous Anonymous said...

    Just made it tonight and it was delish!

     
  • At September 29, 2011 at 11:37 AM , Anonymous Anonymous said...

    can you cook this on high for less time in the crockpot?

     
  • At September 29, 2011 at 11:42 AM , Blogger Beth M said...

    Anon - yes, you can cook it on high and it will probably only take half the time! As soon as it shreds easily with a fork, it's done. :)

     
  • At September 29, 2011 at 11:48 AM , Anonymous Brittany G said...

    Thanks Beth!! I am making it now on high!!! :) You rock!

     
  • At October 5, 2011 at 11:09 AM , Anonymous elly said...

    Beth, thank you for posting such a wonderful dish. My whole famiily, including our two-year old son, loved it and even wanted seconds!

     
  • At October 9, 2011 at 3:15 PM , Blogger Mar. said...

    Delicious! Thank you!

     
  • At October 13, 2011 at 1:05 PM , Anonymous Anonymous said...

    anyway you can do a nutritional breakdown of this recipe and others

     
  • At October 15, 2011 at 12:47 PM , Blogger Julie said...

    I am in a group where we are doing 10 freezer meals and exchanging them once a month. I love this recipe and would love to make it for our freezer meal group, but I'm unsure if I should cook everything first and then freeze it or just dump all the ingredients (except cheese, rice and cilantro) in a ziploc bag and freeze it. Any suggestions? Thanks.

     
  • At October 15, 2011 at 6:33 PM , Blogger Beth M said...

    Julie - You'll definitely have better results if you freeze first then cook later. That being said, you *can* cook, portion, and then freeze (rice and all)... you'll just sacrifice a little on the texture and flavor. It just depends on if you want fast/easy reheating or longer cooking and better flavor and texture?

     
  • At October 16, 2011 at 1:32 PM , Blogger Nicole said...

    making this for dinner tonight! it looks SO yummy!

     
  • At October 25, 2011 at 5:42 PM , Blogger Randi~Dukes and Duchesses said...

    I made this tonight and it was great ... my whole family liked it! I served it over rice as you suggested but I think it would also be great over baked potatoes.

     
  • At October 26, 2011 at 12:12 PM , Blogger OMG, It's Becky! said...

    This has been my go-to budget freezer meal since you posted it! It's so yummy and having healthy frozen meals keeps me from hitting up the drive through. I usually double the black beans, and add raw, diced onions and green peppers, avocado and some fat free greek yogurt (instead of sour cream) before serving. After freezing, sometimes the meal reheats a little dry but a little extra salsa does the trick. I also just realized if you add the raw onion and green pepper, then freeze, the juice from the onion keeps the meal from drying out. Thank you for sharing this!

     
  • At November 2, 2011 at 1:10 PM , Blogger Laura Stoner said...

    My chicken was only partially thawed out. Is that ok?

     
  • At November 10, 2011 at 4:52 PM , Blogger Beth M said...

    Laura - That should be okay! (sorry it took so long to respond)

     
  • At November 10, 2011 at 10:05 PM , Anonymous Lisa W said...

    Ok, so this is the most amazing chicken taco recipe EVER! Thank you so much for posting this! It is so moist and the chicken literally shreds with no effort :) My chicken was still partially thawed and it turned out just fine! I made the cilantro lime rice to go with it as well. Now back to my dinner :) (thank you again!)

     
  • At November 12, 2011 at 8:16 PM , Blogger Jo said...

    Hi! Found this recipe on pintrest and tried it out tonight... Omgosh! So lovely! Everyone in my large family enjoyed it! Thank you so much! Will def be a part of our rotation!

     
  • At November 22, 2011 at 4:31 PM , Blogger reese_1966 said...

    We just had this for dinner and I had to comment. It was awesome! Thanks for a super recipe!!!

     
  • At December 7, 2011 at 8:22 PM , Blogger lucyjune1684 said...

    I made this for dinner tonight and oh.my.goodness. It was bliss in my mouth! I added sour cream, but other than that, made it exactly like your recipe. Will probably make once a month! Loved it! Thank you for your blog.

     
  • At December 15, 2011 at 8:37 AM , Blogger Sarah said...

    YumYum. I also wanted to add that anyone who makes rice frequently, or has trouble making it should try a small rice cooker. Just add rice, water and set the on swtich, it turns itself off when its done. It's sort of like a crock pot for rice, and I love it.

     
  • At December 18, 2011 at 2:05 AM , Anonymous Anonymous said...

    This sounds yummO!! What would be really great... is adding lime and cilantro to the rice. It is GREAT!

     
  • At December 29, 2011 at 4:23 PM , Anonymous Anonymous said...

    This makes a nice taco salad as well for those of us constantly watching our carbs!

     
  • At January 1, 2012 at 3:11 PM , Blogger Chels said...

    So super yummy. I made this last night and we both went for seconds! I switched the black beans for kidney beans because that's what I had in the pantry, though. Still tasted great. And we added a bit of guacamole and sour cream on top. Thank you for sharing this recipe!

     
  • At January 3, 2012 at 5:58 PM , Anonymous Kristen Herring said...

    Made this for supper tonight and it was delicious! I do, however, have a question. You state that the recipe has 8 servings-- what serving size is this? A lot of recipes have the servings per recipe, but don't have what the serving size is; then you're stuck having to measure your entire pot/crockpot/pan of food and then dividing by the number of servings.

     
  • At January 4, 2012 at 3:53 PM , Blogger Cary said...

    Cannot wait to try this! Looks awesome!

     
  • At January 7, 2012 at 4:01 PM , Blogger Gina said...

    Does anyone know about how long this recipe takes when you cook it on high? This is literally the first time i've ever used a slow cooker (thank you Santa!) and i'm not sure if it's okay to open the lid and chek for doneness. It's been in about 3 hours now and smells AMAZING!

     
  • At January 7, 2012 at 4:02 PM , Blogger Beth M said...

    Gina - Slow cookers usually cook twice as fast on high as they do on low, so four hours should be safe!

     
  • At January 7, 2012 at 7:13 PM , Blogger Gina said...

    After 4 hours it was absolutely perfect!!! Super delicious, even though i was very disappointed with a local salsa i bought (tasted like tomato sauce that needed sugar). It was STILL amazing!!!! I will sooooo be making this again! It was the perfect inaugural recipe for my crock pot :)

     
  • At January 8, 2012 at 1:44 PM , Anonymous Anonymous said...

    I made this for our Friday night dinner. It was very good. I served it with rice and tortillas. I also added a big can of diced tomatoes near the end of the cooking time. We have been eating on it all weekend because it made a big pot full. Will make this again.

     
  • At January 8, 2012 at 8:56 PM , Anonymous Sonja said...

    Made this for dinner tonight and everyone LOVED it! Plus there is enough left over so we can eat it throughout the week. Thanks for sharing!!

     
  • At January 9, 2012 at 9:35 PM , Anonymous Anonymous said...

    Can I add some water or stock to this recipe? I made this and it was delicious, but it was pretty dry. I've had the same problem making pulled pork, even though I follow the recipes exactly- any tips would be appreciated!

     
  • At January 10, 2012 at 5:32 AM , Blogger Beth M said...

    Anon - Yes, you can definitely add water as needed. Everyone's slow cooker is a little different, some let more moisture escape than others. That sounds like the problem you've been running into. I would start with a cup of water and then add more during cooking if needed. Good luck!

     
  • At January 11, 2012 at 11:12 AM , Anonymous Anonymous said...

    I only have frozen chicken will this still work?

     
  • At January 11, 2012 at 4:41 PM , Blogger Beth M said...

    Yes, you can use frozen chicken. I would suggest thawing it in the refrigerator (put it in the fridge the day before) before making this, though. Adding frozen meat to a slow cooker can prevent the temperature from getting hot enough fast enough to be in the "safe zone". Or, you can cook it on high for an hour or so, then turn it down to low for the remaining 7 hours.

     
  • At January 12, 2012 at 5:07 AM , Anonymous Anonymous said...

    Thank you for the advice on adding a cup of water- dinner was great!!

     
  • At January 19, 2012 at 4:31 PM , Anonymous Gila said...

    This is awesome and only 3 weight watchers points without the rice!

     
  • At January 19, 2012 at 5:34 PM , Anonymous Summer said...

    This was a GREAT recipe. I love that you can use it for tacos or burritos or my son can use in his quesadillas, or like the recipe says, over rice...very versatile. I doubled the recipe and it made 9 cups of food, so I worked it out at 5.8 weight watchers points per cup, but I only used less than 1/2 cup to put in my 2 point corn & flax tortillas, so I had a great meal for only about 5 points.

     
  • At January 21, 2012 at 12:49 PM , Blogger Teri said...

    I am going to try this recipe this week. I wanted to "pin" it but don't see a button for it. Are you on Pinterest?

     
  • At January 21, 2012 at 12:50 PM , Blogger Teri said...

    This comment has been removed by the author.

     
  • At January 26, 2012 at 9:25 AM , Anonymous Anonymous said...

    Yummy! I used about 1/2 a jar of salsa + a little chicken stock to make it less spicy for my 4 kids.
    Then my hubby & I just loaded on salsa in our own bowls. Plus we added avocado. Definitely something I'll make again. Thanks for all the fun recipes :)

     
  • At January 31, 2012 at 10:28 PM , Anonymous Anonymous said...

    Made this for tonight's dinner, and it turned out to be a big hit! My chicken was still frozen, so I cooked it on high for the first 4 hours, then cooked on low for 2-3. We will definitely be having this again!

     
  • At February 1, 2012 at 6:57 AM , Anonymous Anonymous said...

    I've never been able to cook rice according to the package directions very well. But, when I use your method of 2 cups of rice and 3 cups water for 20 min it seems to turn out perfect somehow! Thanks!
    This meal is super good and easy too. I'm making it tonight since my in laws are coming into town and it feeds a lot of people easily. yum!

     
  • At February 6, 2012 at 5:57 PM , Anonymous Anonymous said...

    This is DELICIOUS!!!!! Next time, we are going to make some guacamole to put on top. Love how easy it was and the taste wasSO good. Love the cilantro on top!

     
  • At February 19, 2012 at 12:28 PM , Anonymous MicheleP said...

    I was channeling my inner-Beth yesterday while trying to figure out something else to do with some leftover pulled pork from the freezer that my husband had smoked several months ago, when I thought of this recipe. Whipped up a quick tomato sauce with a BBQ kick, added the pulled pork and some black beans, ladled it over some rice and topped with some cheese and a good pile of coleslaw, and VOILA, BBQ Pork Rice Bowls. Thanks for the inspiration!

     
  • At February 20, 2012 at 3:14 PM , Anonymous Anonymous said...

    This was awesome! My family loved it. Thanks for posting this.

     
  • At February 21, 2012 at 10:16 AM , Blogger sandie said...

    I didn't read all the comments above, so please forgive me if this is repeated. I take a cup or two of minute rice and add it in the last hour of cooking. The rice absorbs the salsa and tastes wonderful, plus it's one less thing you have to do. Also, we take this and put it in burrito shells with sour cream and cheese! YUMMY!

     
  • At February 23, 2012 at 6:51 PM , Anonymous Anonymous said...

    Hi - I just wanted to say that I found this recipe through Pinterest & tried it today. It was great!! Everyone in my family loved it & we have plenty leftover for tomorrow. Thank you so much for your recipes. It doesn't get better than easy + healthy + delicious!

     
  • At February 29, 2012 at 6:06 PM , Anonymous Anonymous said...

    This meal was amazing! When I warmed up the leftovers in the office today I had people oohhing and ahhing all over. It was so yummy. Thanks!

     
  • At March 3, 2012 at 3:50 PM , Anonymous Anonymous said...

    amazing.. i made it without the corn (forgot it at the grocery store) and the cayenne pepper but it is delicious i love it!

     
  • At March 5, 2012 at 8:44 AM , Anonymous Anonymous said...

    Excellent! My new go-to chicken burrito/taco/rice bowl recipe.

     
  • At March 6, 2012 at 7:06 PM , Blogger Audrey said...

    My whole family gobbled this up! I had made a crock pot taco chicken recipe a few weeks ago and frozen half of it. I took that out of freezer, added some beans and corn and cooked up some rice. Made a little guacamole, cut up some fresh tomatoes and put some sour cream on top. Easy and totally customizable! Thanks for the great ideas, keep them coming!!

     
  • At March 13, 2012 at 4:28 PM , Anonymous Anonymous said...

    this turned out so good, so easy to do, few ingredients, yummy. i did worry about the exact measurements i had two large boneless chicken breast, my can of black beans was 19 oz, i just eyeballed the half bag of frozen corn, and the salsa too. cooked it for about 41/2 hours on high. i didn't make rice but wrapped the mixture in toufayan brand sun dried tomato and spinach wraps. i put cilantro and sour cream inside. salsa on the outside for dipping. i will make this again

     
  • At March 14, 2012 at 12:44 AM , Anonymous bvi offshore said...

    Ooooh! I am going to have to try these! They look so yummy!

     
  • At March 16, 2012 at 1:31 PM , Blogger Becky R said...

    I made this yesterday, and am eating a bowl right now for brunch. Not over rice, it's delicious on it's own. I forgot to buy salsa so just used canned tomatoes and a diced jalapeno instead. My roommate likes it too!

    I'm about to make your (un)refried beans as well. You are turning me into a Crock Pot fiend!

     
  • At March 24, 2012 at 4:25 PM , Anonymous Anonymous said...

    Just made this (after following your instructions for making beans from dry, woo!) and it's delicious. I put it over brown rice and added diced red onion after it was done cooking. I had leftovers and made a sandwich with it - OMG. Depending on how much I like it with the rice, I might make this as a sammy filler.
    - Julia

     
  • At April 4, 2012 at 8:06 PM , Blogger Carly said...

    Awesome, my new favorite go to ! Thanks for sharing! Love your blog!
    Have a Suneday!
    Carly

     
  • At April 8, 2012 at 11:09 PM , Anonymous Anonymous said...

    Ate this over rice the first day and it was delicious. Made nachos with it the second day and it was even more delicious! Thanks for sharing because I was one of those people who had somehow never tried this!

     
  • At April 14, 2012 at 11:46 PM , Anonymous Brit said...

    Why would you put canned or already cooked beans in this? If you're cooking it for eight hours anyway, add some extra water and just throw the beans in (dry--no need to soak first, if you're cooking them in the crockpot). This looks delicious, though. I'd add more veggies and majorly enjoy!

     
  • At April 20, 2012 at 8:35 PM , Blogger Alisha said...

    I can't wait to make this tomorrow. It's exactly the kind of recipe I was looking for! Question: what kind of salsa did you use?

     
  • At April 20, 2012 at 8:41 PM , Blogger Beth M said...

    Alisha - I honestly don't remember but I bet it was the cheapest jar on the shelf ;) I like all types of salsa, from homemade to the inexpensive store brands!

     
  • At April 22, 2012 at 10:36 AM , Blogger Alisha said...

    Thanks Beth! I bought Tostitos salsa because it was on sale. I'll let you know how it turns out!

     
  • At April 25, 2012 at 12:56 PM , Blogger This Hamilton House said...

    Kind of confused how to freeze. Should I make a large batch in the crockpot and freeze in individual meals with rice included or should I make it and freeze, then add rice and toppings the day I am serving it? About to have a baby and want to make it easy but yummy.

     
  • At April 25, 2012 at 2:36 PM , Anonymous Anonymous said...

    I made this over the weekend for a Mexican themed dinner alongside your Sweet Potato and Chorizo Enchiladas and both were a HUGE hit!! I'm still happily eating leftovers...mmmm :-)

    Your site rocks!

     
  • At April 25, 2012 at 3:58 PM , Blogger Beth M said...

    Hamilton House - I like to actually build little servings with rice, cheese, and all! It reheats quickly in the microwave for a fuss free meal :)

     
  • At April 30, 2012 at 4:18 PM , Anonymous Anonymous said...

    I am planning on making this wonderful recipe one night this week. I am thinking of having tortilla shells on hand. It sounds like it would be good. thanks for the recipe.

     
  • At May 2, 2012 at 4:34 PM , Blogger AshleeQueen said...

    A friend of mine made this recipe and we made soft tacos out of it. He told me where he found the recipe, and I've been addicted to your site ever since! I'm a newlywed on a budget, and my husband is on a diet, so your healthy, cheap options are great for us!! I made this again tonight and it is soooo good. Thanks!

     
  • At May 3, 2012 at 9:14 AM , Blogger Karen said...

    made this yesterday - soooo good!

     
  • At May 10, 2012 at 7:28 PM , Anonymous Sarah LaVallee said...

    This was so awesome. I made it using chicken thighs because I didn't have chicken breasts. I also added two cans of beans (black and red). Served with brown rice, cheese, salsa verde, and cilantro. I will so make this again!!

     
  • At May 19, 2012 at 7:50 PM , Blogger Joy said...

    I made this tonight with cilantro lime rice. Let me tell you, my husband and son both told me we have to make this one again! It is so yummy!

     
  • At May 23, 2012 at 11:36 AM , Anonymous Anonymous said...

    This was so freaking good!!! My boyfriend was skeptical - "ew what is that??"
    But let me tell you - he had seconds!!!! This is going to be a regular meal in our home. Thank you <3

     
  • At May 28, 2012 at 10:28 PM , Blogger Sue from Oregon said...

    Made this for dinner tonight...Definitely a keeper...YUMMY!

     
  • At June 3, 2012 at 7:23 PM , Blogger Rob Pitingolo said...

    I made this with the ingredients listed, but not in the method listed. I didn't have 8 hours to slow cook the chicken, so I poached the breasts and then threw them into a slow cooker for 2 additional hours to finish the dish off. The chicken wasn't quite as tender as it might have otherwise been, but it still pulled apart with two forks. I topped this with Sriracha for some additional kick. Delicious!

    The only thing I changed was to use 16 oz of homemade salsa rather than something from a jar. Those store bought salsas are just terrible IMO. It probably cost more than just buying a jar, but it was worth it. I also added juice from one lime to the rice.

     
  • At June 10, 2012 at 6:06 PM , Anonymous Anonymous said...

    I'm going to try a vegetarian version of this. Would you alter it in any way if you were to leave out the chicken?

     
  • At June 10, 2012 at 7:30 PM , Blogger Beth M said...

    Anon - Yes, if you leave out the chicken you don't even have to bother using the slow cooker :D The only reason the slow cooker is used for this is to cook the chicken long enough so that it will shred easily. If you're going vegetarian, simply heat it all together on the stove or microwave and you're good to go. Super easy! I'd substitute by adding a couple other types of beans in addition to the black beans. Sounds delicious :)

     
  • At June 24, 2012 at 12:59 PM , Anonymous Anonymous said...

    How do i freeze this..in actual bowls with plastic wrap on top? Also you said to someone dont cook before freezin should just freeze everything except the topping ingredients-including the raw chicken- in a ziploc bag and then thaw it kn refridgerator and put in slow cooker ??

     
  • At June 24, 2012 at 4:10 PM , Blogger Beth M said...

    Anonymous - I suggest cooking everything before freezing it. After cooking, I portion out single servings of rice and the chicken taco mixture into ziplock containers (the kind with a clear bottom and blue top) and then just freeze it. That way I can just take single servings straight from the freezer directly to the microwave to reheat.

     
  • At June 24, 2012 at 7:10 PM , Anonymous Anonymous said...

    Could you use a pack of taco seasoning instead of all the individual spices? Would one be enough?

     
  • At June 24, 2012 at 7:16 PM , Blogger Beth M said...

    Yes, a packet of taco seasoning is the super quick, easy alternative! One packet should be plenty :)

     
  • At June 24, 2012 at 7:36 PM , Anonymous Anonymous said...

    Great! Thank you :) I can't wait to make this!

     
  • At June 28, 2012 at 12:35 PM , Anonymous Anonymous said...

    This was so tasty and quite easy. First recipe I've tried from your site and I'll be coming back for sure!! Thanks!

     
  • At July 2, 2012 at 12:23 PM , Anonymous Anonymous said...

    Could you use a mix of canned pinto beans and black beans in slow cooker for this recipe? Thank you for all the wonderful recipes, Beth!

     
  • At July 2, 2012 at 5:08 PM , Blogger Beth M said...

    Anon - Yes, a mix of beans would still work very well :) I LOVE pinto beans!

     
  • At July 2, 2012 at 7:38 PM , Anonymous Anonymous said...

    Thank you for the quick response Beth as always. A Sno Cone sounds good right now especially with ice cream in the middle. I wish I was in New Orleans instead of up north. Disfruta!

     
  • At July 8, 2012 at 11:29 AM , Blogger Lynn said...

    Made this yesterday and it was very good. I doubled the beans and corn and used peach salsa. I would highly recommend this recipe. This would be great with other meats as well.

     
  • At August 8, 2012 at 12:50 PM , Anonymous Rosemarie L said...

    WARNING: This recipe is almost entirely dependent on the type of salsa you use. Or at least, mine was.

    I went with Newman's Own instead of good ol' Tostitos brand and regretted it deeply. The recipe was delicious but I could tell my choice of salsa greatly altered the flavor. Lesson learned.

    I made cilantro lime rice with this and it was divine! My boyfriend and his three helpings strongly agree. All in all, this is a great recipe and I will be using it again very soon.

     
  • At August 9, 2012 at 8:20 PM , Blogger Whitney Giles said...

    with a squeeze of lime! Yum!

     
  • At August 9, 2012 at 10:04 PM , Blogger Gazel M. said...

    This is SO good omg. I tried it with beef and added pickled banana peppers/jalapenos... mmm. Thanks Beth!

     
  • At August 13, 2012 at 8:08 PM , Blogger Alex Brar said...

    Beth,

    Thanks for this recipe. I've been a fan of your site for two years now, but recently stopped cooking because of a busy new job. This recipe is what I made after cooking again, and it's wonderful! It's cheap, delicious, and feeds me for a week. Thank you so much!

    Alex

     
  • At August 21, 2012 at 10:19 PM , Blogger Becki said...

    Wow, thanks! I've been having a great time poking around your site and everything looks so yummy. I made this one tonight. I had it for dinner as you suggested, and it was fabulous. I'm having some more as a late night snack, on top of some "scoop" style tortilla chips. Still just as good! I plan to try some in a big burrito wrap a la Chipotle next!

     
  • At September 3, 2012 at 8:24 PM , Blogger Julia said...

    I don't have a slow cooker so I improvised and made this on my stove top. They turned out fantastic so now I have a freezer full of meals for the beginning of the semester!

     
  • At September 5, 2012 at 9:19 PM , Anonymous Julie said...

    Wow!! This is so, so good! I think I'll be renaming it "magic taco bowls" as we were able to keep eating it for three days! It was even better each time and I especially enjoyed eating it cold. I mixed in fresh chopped tomatoes from our garden, guacamole, greek yogurt and cold (leftover) rice---whoa. Can't wait to make it again, and I am saying this after eating it three nights in a row =)

     
  • At September 12, 2012 at 1:31 PM , Anonymous Anonymous said...

    I'm making this as we speak but I don't have cayenne pepper, do you think it will mess the taste up?

     
  • At September 12, 2012 at 3:23 PM , Blogger Beth M said...

    Anon - skipping the cayenne won't mess up the flavor, it will just be less spicy :) I do find that the type of salsa used makes a big difference. If it's not a tasty salsa to begin with, the end product won't be so good. That being said, some of my favorite salsas are generic, so it doesn't have to be an expensive one :)

     
  • At October 1, 2012 at 7:44 PM , Blogger Debi Clark said...

    Seriously was awesome. EVERYONE ate it asking for more! We only made a couple of changes. My husband has issue with tomatoes so we commonly blend salsa ... very well ... so I just added it all blended up, it totally worked. Then we changed out the rice for quinoa. GREAT texture! Hubby said he could eat it 2-4x a week and be happy!

     
  • At October 1, 2012 at 10:47 PM , Anonymous Anonymous said...

    How much water would you suggest adding if i were to add dry black beans?

     
  • At October 2, 2012 at 6:18 AM , Blogger Beth M said...

    I wouldn't suggest using dry beans and cooking them at the same time with the rest of the ingredients, the whole mixture will turn black. Plus, when you cook dry beans you usually want an excess of liquid, which you later remove. If you want to use beans cooked from dry, cook them separately.

    But, I usually use six cups of water per pound, which yields about three cans worth of beans.

     
  • At October 7, 2012 at 1:09 AM , Anonymous Anonymous said...

    I've made this with dry beans a few times and haven't had too many problems. Though if I add tomato stuff I add it in last after the beans have softened. I also wash and soak them over night.

     
  • At October 16, 2012 at 11:12 AM , Blogger Jess said...

    My husband has been learning how to cook new things from scratch while he's looking for a new job, (his previous specialties were limited to tacos and sweet & sour meatballs) and he is in love with our slow cooker now as much as I am. :-) I passed this recipe along to him to try when he was asking me what he could do with the chicken in our freezer. He made it last night and it was absolutely delicious! A new simple, yummy meal to add to the rotation.

     
  • At December 3, 2012 at 12:07 AM , Blogger Nicole said...

    This looks so delish! Definitely moving it to the top of my dinner list!

     
  • At December 12, 2012 at 12:24 PM , Blogger hypothesizer said...

    Someone copied this and added cream cheese. Good idea, but I already know I prefer your recipe. Will be making my third batch this weekend!

    http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

     
  • At January 27, 2013 at 10:31 AM , Blogger Saucy Jocey's Kitchen said...

    My fiance puts in requests for this recipe all the time! This is one of my Budget-Bytes favorites!

     
  • At February 6, 2013 at 5:37 PM , Blogger Beckey said...

    Made this for my family today. Delicious! Used boneless, skinless thighs in pl.ace of breasts to make the cost even lower.

     
  • At February 9, 2013 at 6:38 AM , Anonymous Anonymous said...

    Your recipes are fantastic. My family will love this and I will love the grocery bill! Reva K

     
  • At February 24, 2013 at 6:50 AM , Anonymous Anonymous said...

    I have made this and it is just so good.Actually it is in the slow cooker as I am typing! But it is enough for 2 meals for 2 people!

     
  • At March 6, 2013 at 2:41 PM , Anonymous Anonymous said...

    Would it work to do 4 hours on HIGH?

     
  • At March 6, 2013 at 4:15 PM , Blogger Beth M said...

    Anon - Yes, four hours on high will work :)

     
  • At March 12, 2013 at 5:03 PM , Blogger Steph at {Halfway} a Grown-Up said...

    I only just recently purchased a slow cooker, and I immediately came here to figure out what to do with it! I've made your black beans and will never look back, and this recipe is finishing up as we speak (from what I've been able to sneak, it is delicious).

    Looking forward to using even more of your recipes in my kitchen now that I've got a show cooker! Thanks Beth! :)

     
  • At March 12, 2013 at 5:39 PM , Blogger Steph at {Halfway} a Grown-Up said...

    PS - when you said the chicken would shred easily, I had no idea you meant THAT easily!!!! can't believe I've ever tried to shred it any other way!

     
  • At March 20, 2013 at 12:36 PM , Blogger Janice said...

    Soooooooo easy and yummy!!!!!

     
  • At March 25, 2013 at 11:56 AM , Blogger Joe W said...

    Thank you for this recipe! Awesome dish. I used Mrs. Renfro's Pineapple Salsa and it came out super good. Just like a naked burrito. Saves my partner money for a weeks worth of lunches. Love your blog!

     
  • At April 10, 2013 at 1:00 AM , Blogger PaperSleeves said...

    Beth, I just wanted to say how much I enjoy your blog. I moved out of my parents house a few months ago, and had no cooking experience, but now I am making inexpensive, health meals almost every day.

    This recipe has saved my butt count times. About once a month I make up a batch of this, mix in 3 cups of rice, and I have stuffing for 12 large burritos I freeze and take to work or just to have on hand for those nights I don't feel like cooking.

    Thanks again and keep up the great work!

     
  • At April 24, 2013 at 7:12 PM , Anonymous vone33 said...

    This recipe was so good and quick to put together thanks!!!!!!!

     

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