Salsa Chicken Rice Bowls

Yesterday, since it was Cinco De Mayo, I decided to make tacos for dinner. I put some chicken in the slow cooker and moved on with my day. As it got closer to dinnertime, I no longer was in the mood for tacos, since in my house with three small kids, tacos can be quite messy. I changed it up and decided to put this over rice and create bowls. What a hit these were!! The kids ended up scraping their bowls and asking for more! That almost never happens! Since the slow cooker did all the work, all I had to do was make some rice and add some toppings!! Definitely will be having these again!!


1 lb chicken breast, boneless, skinless
1 (16 oz) jar salsa (any flavor you desire)
1-2 cups frozen corn
1 can (15 oz) black beans, drained and rinsed
2 tbsp homemade taco seasoning or 1 package store bought seasoning
1 tsp minced garlic
1/2 tsp ground pepper
1/4 tsp salt
2 cups cooked rice (you may need to cook more depending on how many you are serving)
Toppings: Shredded Cheese, Cilantro, Sour Cream, Green Onion


In a slow cooker, place the chicken on the bottom. I use frozen but you can use thawed if have you it. Pour ingredients on top of chicken in order listed above, excluding rice and toppings. Cover with lid and cook on high about 4 hours, or low about 6-7 hours. Once cooked, shred chicken using two forks. To assemble, add cooked rice into a bowl. Scoop the chicken mixture on top and add desired toppings to garnish. Serve and enjoy!!

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