Chicken taco cheese bowl. Okay, now imagine this: it’s Sunday, your energy is floating somewhere between “let’s nap forever” and “please don’t make me clean more than one pan.” You want something comforting without maxing out your wallet, and you honestly just want dinner ready with zero stress. Before you even think about takeout, let me show you why this slow cooker dinner is a game changer. Bonus? You barely need to do any work, and you’ll probably have all the stuff already. If you’re also curious about ideas for super easy poultry meals, don’t forget to check out some other easy slow cooker chicken recipes for more inspiration.
How to Serve Taco Chicken Bowls
This is where the fun starts, honestly. Serving up chicken taco cheese bowls is stupid simple, which is one of the reasons I lean on this recipe every month. Sometimes I just dump it over hot rice, toss on extra shredded cheese (don’t act like you don’t), and that’s dinner. Other days, I try to pretend I’m feeding a crowd and line up little bowls of toppings: jalapeños, greens, maybe some salsa. If I’m feeling wild, I’ll spoon the hot chicken mixture over tortilla chips to make nachos. Got small tortillas? Boom, taco night with zero fuss. Boring? Never. Kid approved? Unquestionably. My family demolishes these every single time.
If you love meals that double up for leftovers or even game day snacks, this recipe is basically your new best friend. You can even sneak in extra veggies and not a single person will notice. Sometimes, when I’m planning lunchboxes, I’ll wrap the filling up in soft tortillas and—done. Versatile, cheap, and hands-off. What more could you need?
Taco Chicken Bowls are Freezer Friendly
Okay, listen to this for a sec. You know those wild weeks when you want actual food but couldn’t be bothered to put on real clothes? Taco chicken bowls are absolutely perfect for freezing ahead. I’ve stashed a couple containers in the back of my freezer, hoping to “forget” about them, just to rediscover them on a busy night. Freeze the cooked filling—it holds up, flavors stay on point, and the cheese is somehow even better after reheating. No one in our house complains about leftovers. (Which honestly shocks me.)
Here’s what I learned the hard way: portion the filling in meal-sized freezer bags or reusable containers. Label that stuff, or else future-you will stare at a frosty block thinking “is this chili or taco chicken?” Trust me on this, labeling is worth it. Just thaw overnight in the fridge and you’re golden the next day.
| How to Freeze | Best Container Types |
|---|---|
| Let chicken taco mixture cool totally | Freezer bags or airtight containers |
| Divide into portions | Reusable glass or plastic |
| Label and freeze | Stackable for space-saving |
Main ingredients for chicken burrito bowl
Let’s keep it real. You don’t need a mile-long list to make this good. The key players: boneless chicken (thighs are juicy, but breasts totally work), canned black beans, a can of corn, jarred salsa, taco seasoning (or your own mix if you’re feeling ambitious), and heaps of shredded cheese. Trust me, the cheese is important—don’t listen to anyone who tells you otherwise.
Now, I get a little snobby about rice. I prefer fluffy white rice (jasmine, basmati, whatever I have lurking in my pantry), but brown rice is fine if you want extra fiber. Oh, and if you like things a little spicy, get a hotter salsa or toss in some chopped jalapeños. Daredevils, unite.
Don’t fret if you’re missing one of the “classic” ingredients. Sometimes I skip the corn or toss in some bell pepper instead. This is a “use what you’ve got, don’t stress” kinda meal. Not kidding, a super convenient dinner—because life is already hard enough without fussy recipes.
How to make chicken taco bowls
Alright, here’s where it gets exciting (maybe just for me, but hopefully you, too). Grab your slow cooker. Put the chicken in the bottom. Dump in rinsed black beans, corn, and salsa over the top. Sprinkle a heap of taco seasoning all around. Give it a little stir if you like, but honestly, no one will come after you if you just pile it and forget.
Cook that sucker on low for about six hours. Nope, you don’t have to check it ten times. When the chicken is done, it’ll basically shred itself with a fork. Now toss in your shredded cheese and let it melt right in. Your kitchen will smell like a five-star Mexican spot. Yup, I said it.
By the way, once you’ve made this a couple times, you’ll start riffing with your own favorite add-ins. Not even joking—the possibilities are endless.
“I swear by this slow cooker chicken taco cheese bowl recipe. It’s the one meal my picky kids never complain about and I love not having to stand over the stove! It freezes beautifully, too.”
— P.J., busy parent and taco enthusiast
How to store leftovers
Let me tell you, leftovers are actual gold with this chicken taco cheese bowl. Whatever survives the first night (rare, but possible) just toss into a container and store in the fridge. It will easily keep for about three days—sometimes four if you play fridge Tetris like a pro.
If you want it for lunch the next day, just reheat it in the microwave. Add a splash of water or more salsa if it’s a smidgen dry. This recipe magically gets better the next day, I swear. Is it science? I don’t know, but it’s tasty.
Sometimes I scoop the leftovers onto fresh salads (fake “southwest salad,” anyone?) or pile the mixture into wraps. Don’t let any bit go to waste.
Serving Suggestions
- Try spooning the chicken taco cheese bowl filling over a pile of fluffy white rice or brown rice.
- Serve it with warm tortilla chips for the world’s easiest nachos.
- Pile it into taco shells and add your favorite toppings.
- Roll it up into burritos for tomorrow’s lunch.
Common Questions
Can I use frozen chicken?
Absolutely! Just add a little more time in the slow cooker. Make sure it’s fully cooked before shredding.
What if I don’t like beans?
Skip them! Substitute with extra corn or even some sautéed bell pepper if you want.
Is it spicy?
It depends on your salsa and taco seasoning. Pick mild or hot depending on your mood.
Can I make this dairy-free?
Just leave out the cheese, or swap for a dairy-free version. It’s still delicious.
What sides go well with this?
Keep it chill. Chips, guac, or a crunchy green salad always work. Oh, and cold drinks. Always.
Give Your Slow Cooker a Workout Tonight
So, there you have it—my downright favorite lazy dinner, chicken taco cheese bowl. For the ultimate budget win, a slow cooker does the heavy lifting and all you do is show up at the end with a fork and maybe some cheese on your shirt. If you want more ideas (seriously, go check), there are fantastic resources at Slow Cooker Taco Chicken Bowls – Budget Bytes and Easy chicken taco bowls – The Frugal Farm Wife. Trust me, once you try this, you’ll join the fan club. Let me know if you make it!
Craving More? Try These
7 Must-Try Cottage Cheese Taco Bowl Combos
Taco bowl with cottage cheese
Cottage Cheese Taco Bowl Buzz: Flavor-Packed Protein Fix
Slow Cooker Taco Chicken Bowls
- Total Time: 370 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious, easy-to-make slow cooker dinner that combines chicken, black beans, corn, and cheese for a comforting meal that’s perfect for busy nights or meal prepping.
Ingredients
- 1 lb boneless chicken (thighs or breasts)
- 1 can black beans, rinsed
- 1 can corn
- 1 jar salsa
- 1 packet taco seasoning
- 2 cups shredded cheese
- 3 cups cooked white or brown rice
Instructions
- Place boneless chicken at the bottom of the slow cooker.
- Add the rinsed black beans, corn, and salsa on top.
- Sprinkle taco seasoning over the mixture.
- Cook on low for about 6 hours until the chicken is cooked through and shreds easily.
- Add shredded cheese and let it melt before serving.
Notes
This dish is freezer-friendly! Portion the cooked filling into containers or freezer bags for easy reheating on busy nights.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg