Easy Slow Cooker Chicken Taco Bowls
This recipe for Slow Cooker Chicken Taco Bowls is so simple – set and forget it and come home to a delicious low calorie Mexican dinner the whole family will love! Bursting with flavor, great for a paleo or keto diet, and a great way to add extra veggies to your kids dinners without complaints!
I love delicious taco-style bowls full of cheese, veggies, and TONS of flavor.
They are simple, quick, and really adaptable – you can pile them on salads, in tacos, over rice, or even in a mexican style pasta or enchiladas and burritos!
I recently upped my taco bowl game and started making them in the slow cooker though, and now I might never look back…. especially when these crazy healthy Slow Cooker Chicken Taco Bowls are so quick, simple, and freaking DELICIOUS!
When I say crazy healthy, I mean these clock in at under 220 calories per serving— really!
Even with all that melty, delicious cheese.
I like to fill my taco meat with zucchini (which sounds super odd- but I promise, it really does take on a meaty flavor when slow cooked with taco seasoning…) which makes it more delicious and cuts down on fat and calories.
These Slow Cooker Chicken Taco Bowls also go great over nachos!
Dieting tip: Make this recipe perfectly paleo by omitting the cheese, or vegan by swapping tofu for chicken. Both still taste GREAT!
This will soon be your family’s favorite meal!
Be sure you check out my other one pot taco dinners!
A delicious paleo taco skillet,
A one pot taco and rice skillet,
A vegan taco skillet you will actually want to eat (no weird ingredients!!)
And a super cheesy taco skillet that is the one recipe I make at least once a week – plus the video tutorial for the cheesy taco skillet!
The Best Easy Slow Cooker Chicken Taco Bowls Recipe
- 1 lb ground chicken
- 1 large onion
- 2 bell peppers
- 1 zucchini
- 2 tbsp taco seasoning
- 8 oz diced tomatoes with green chilis
- 1/2 cup shredded cheddar cheese
- 2 g cilantro
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Add diced vegetables and ground chicken to slow cooker with taco seasoning.
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Cook on low for 4 hours, 2 1/2 hours on high.
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When meat and vegetables are cooked, top with shredded cheddar cheese and cilantro and serve!
James says
I changed a few things in this recipe and ended up with a similar dish. I used three bell peppers – one each red, orange, and yellow – and 2-3 pounds of chicken breasts instead of ground chicken. I also added a stick of butter. It juiced up A LOT so I added rice to bring it back to more of a solid consistency. Everything else was the same (including the taco seasoning mix; thanks for that). Afterwards, we added sour cream and shredded cheese in our bowls. Came out real good!
Becky says
Does the ground chicken need to be cooked prior to putting it in the crockpot?
Courtney ODell says
Becky – it both does or doesn’t. You can chuck it all in – but you will need to open the slow cooker and break it up so it becomes a taco-like crumble (instead of cooking as a solid chunk which can happen), and I’d cook it separately before the veggies or they’d get too soft. Otherwise you can quick sautee the ground chicken (doesn’t have to be cooked through, just browned and crumbled) and then chuck it all in – the chicken will cook through while in the slow cooker.
linda says
Have you used ground chicken breast for the crock pot chicken taco bowls?
Courtney ODell says
Yes – I did in this recipe! It’s delicious!
Janet Fazio says
I tend to only use my slow cooker in cooler months, but it totally makes sense to use it in the summer too. Love the idea of taco bowls!