Slow Cooker Chicken Taco Rice Bowl with Black Beans
A hearty one-pot chicken taco filling that combines tender shredded chicken with black beans, corn, and instant rice cooked together in the slow cooker. The chicken becomes perfectly shreddable while absorbing the taco seasoning and lime flavors. This versatile filling works great for tacos, burrito bowls, or quesadillas, making it ideal for busy weeknight dinners or meal prep. The addition of rice creates a complete, satisfying meal that stretches the protein and soaks up all the delicious cooking juices.
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- ½ red onion, chopped
- 15 ounces canned corn, drained
- 15 ounces black beans, drained and rinsed
- 3 cloves garlic, minced
- 3 tablespoons cilantro, chopped
- 2 tablespoons taco seasoningindividual spices2 tbsp = 1 tsp each cumin, chili powder, paprika + 1/2 tsp garlic powdergluten-free
control sodium and ingredients
Full guide → - 2 tablespoons lime juice
- 2 tablespoons low sodium chicken stock or water
- ½ cup instant ricecauliflower rice1:1low-carbketo
add in last 5 minutes
- flour tortillas
Instructions
- 1
Combine chicken breasts, red onion, corn, beans, garlic, cilantro, taco seasoning, lime juice and chicken broth in slow cooker and stir to evenly distribute seasoning
- 2
Cook on high for 3-4 hours until chicken shreds easily with forks and reaches 165°F internal temperature
- 3
Remove chicken and shred using two forks, then return to slow cooker
- 4
Stir in instant rice, cover and cook 15 minutes until rice is fully cooked
- 5
Use slotted spoon to serve in flour tortillas and top with desired taco toppings
Tips
Use a slotted spoon when serving to avoid excess liquid from the cooking process making your tacos soggy.
Check chicken temperature with a digital thermometer to ensure it reaches 165°F for food safety.
This filling works great for meal prep and can be used for tacos, burrito bowls, or quesadillas throughout the week.
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 1-2 days ahead and reheated
Serve hot in tortillas with desired toppings like cheese, sour cream, salsa, and avocado
Common Mistakes
Don't skip checking internal temperature to avoid undercooked chicken
Use slotted spoon to avoid soggy tortillas from excess liquid
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
control sodium and ingredients
Full guide →General Alternatives
FAQ
Can I use frozen chicken breasts?
Yes, but increase cooking time to 4-5 hours on high and ensure internal temperature reaches 165°F before shredding.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Reheat in microwave or stovetop until heated through.
Can I freeze this recipe?
Yes, freeze up to 3 months. Thaw overnight in refrigerator before reheating. Rice texture may be slightly softer after freezing.