Make these clean eating Crockpot Chicken Taco Bowls to serve a crowd, or whip them up at the beginning of the week as meal prep for the days to come! This recipe is full of flavor as well as gluten and preservative free. Enjoy!
All my meal prep people, where you at?! You’re going to love love love these Crockpot chicken taco bowls. They’re flavor-packed, nutrient dense and easy peasy lemon squeezy to whip up a batch for the week or your upcoming dinner party.
Crockpot Chicken Taco Bowls:
3 Recipes in 1
Of all of the recipes that we make for FFF each week, many of them are not complete meal status, meaning they need to be combined together with other things to create a complete meal. Cue: this crockpot chicken taco bowl recipe because BOWLS ARE THE BOMB. And that’s why this recipe rocks…because it is actually 3 recipes in 1. First, you’ve got the chicken, then the sweet potatoes, and then the rice n’ beans. Let’s get into it:
Crockpot Taco Chicken
Place your chicken breasts and minced garlic in a large slow cooker and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside. After the chicken is cooked, remove it from your crockpot and use two forks to shred it. Then place the shredded chicken back in the crockpot (keep the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper before finally adding tomato paste and water and place on top of chicken and mixing it all together.
Now let’s talk taco seasoning for a sec. Making a double or triple batch of our DIY taco seasoning is a great way to have the perfect taco spice combo on hand any time you want to make this recipe or fajitas or nachos or really anything you want to add a Mexican twist to. If you are feeling lazy or don’t have all the taco spices for the chicken, feel free to use an all-natural taco spice pack that has as many real ingredients as possible.
Easy & Delicious Sweet Potatoes
How gorgeous are these purple sweet potatoes? Thank you Whole Foods! The second I saw them, I knew I had to stock up on them. Why? For the photo….duh! Davida and I always laugh because we do some strange stuff….” for the photo”. If you run a food (or any) kind of blog, I think you can relate.
What’s great about these flavor roasted sweet potatoes, is that this recipe would actually work for the vegans and vegetarians out there. These guys as your main. I’d stock up on the toppings to make sure you get enough protein in there, though!
Roasted sweet potatoes….I made them twice last week.
Put It All Together
So in addition to your shredded chicken and sweet potatoes, we also put together a limey black beans + brown rice side for this recipe. It’s sort of a sister recipe to our Copy Cat Chipotle Cilantro Brown Rice.
In case you are wondering, we used short-grain brown rice. It’s my jam…and has a WAY better texture than long grain (IMO). The next time you are at the grocery store, pick some up and try it! I promise you’ll never go back to long grain.
Toppings for this bowl included:
- gluten-free corn tortilla chips
- avocado slices
- fresh lime juice
You can also top it greek yogurt/sour cream, guacamole, salsa, etc! Get creative!
Other Crockpot Chicken Recipes on Fit Foodie Finds
Crockpot Chicken Taco Bowls
For the Chicken
- 6 large chicken breasts
- 2 tablespoons minced garlic
- 3 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons tomato paste + 1/4 cup water
- juice from 1/2 lime
- salt and pepper to taste generous
For the Sweet Potatoes
- 3 large sweet potatoes or ~5 medium-size
- 2-3 tablespoons EVOO
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- salt and pepper to taste
For the Rice
- 2 cups short-grain brown rice
- 4 cups water
- 1 15-oz. can black beans rinsed
- juice from 1.5 limes
- 1/2 teaspoon sea salt
For the Chicken
- Place 6 large chicken breasts and 2 tablespoons of minced garlic in a large slow cooker and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside.
- Remove chicken breasts from slow cooker and use two forks to shred it. Place shredded chicken back in the slow cooker (leave the liquid that is in there). Then, season with chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper.
- Mix together tomato paste and water and place on top of chicken. Mix.
For the Sweet Potatoes
- First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with aluminum foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.
For the Rice
- Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.
Always fancy some chicken tacos, aint no carbs like taco carbs!!
omg yummm!! need to try this out sometime 😉
Delicious! I will definitely make this again
Cook pot to try. Is it ok to try more ingredients to make it become spicy one? Thanks.
I NEVER comment on recipes, but I just made this chicken and it was fantastic!!!! I used chicken thighs and cooked it in my Instant Pot. I dumped all the ingredients in, then pushed the poultry button. It is my new favorite way to make chicken and the hands-on time was less than 5 minutes (and most of that was mincing garlic). The only thing I didn’t have was lime and it still tasted incredible. I served it over brown rice and topped it with grass-fed cheddar, salsa, and diced avocado. YUM!!!!!!!
Hello, do you just put the chicken and garlic in?? no liquid as well? I’ve never done slow cooked chicken without liquid and I’m worried about drying out the breast!
I’m looking forward to trying this recipe tomorrow night. I do have one question… after the chicken has cooked and we add the spices and tomato paste mixture, how much longer should we let it cook in the crock pot or is it ready?
Hi Stephanie! So sorry I am just seeing this. It should be ready to eat!
Are you supposed to use dried minced garlic or fresh?
I definitely recommend fresh, but dried works, too if you don’t have it!
After you shred the chicken and add the spices, how long do you put it back in the crock pot for?
If I can’t find short grain brown rice I will have to use long grain. Would I still use 2 cups rice and 4 cups water?
I just finished making this for dinner and I have two questions. 1 when do you add lime to the chicken & 2 after placing the tomato paste and water mixture on the shredded chicken in the crock-pot do I turn the crock-pot back on, if so what temperature?
We just ate this and it was amazing. I’m eating paleo, so I couldn’t eat the rice and beans, but my family loved them. I added the lime to the chicken after it was cooked, not sure if that’s when it’s supposed to go in. I didn’t cook the chicken after adding the tomato paste & water mixture. You really don’t need to do anything different to this recipe, the chicken was so moist I couldn’t pick the chicken up out of the crock-pot without it falling apart, so I shredded it in the crock-pot. I will be making this again. Thank You for the recipes Lee.
I’m a very pick eater and this looks amazing! Do you happen to know serving size and calories? Thanks so much.
I made this the other night and it was nothing short of AMAZING!! So full of flavor and colour! This recipe was immediately added to my list of all-time favorites!
YAY! So glad you loved it. Isn’t it like THE EASIEST thing to make EVER? Crock pot love.
Made this for dinner tonight, with only a few changes. I cook chicken in chicken broth first, to keep it moist. Can’t even pull it out with a fork it falls apart just touching it… And I save some of the broth from the crock pot to mix back in (or, use green enchilada sauce).
The second change was add in cilantro to the rice, which compliments the lime and black beans in the rice very well.
I never would have thought to serve with sweet potatoes (which, for the most part are all we eat). With a dallop of sour cream on top, this was an excellent meal. My whole household approved.
Woooo!!! I love all of your additions and modifications! Thanks for sharing those ☺️
YAS. So much greatness here. Tacos. Potatoes. Rice. All such wondrous things. Going to the store today to get the ingredients for this!!!
<3 Right?! You'll have dinner for the whole week!
Love a good crock pot recipe, thanks for this one!
#drooling #leecomecookforme 🙂
Looks awesome lady!!
I’d love to cook for you 😀
This looks delicious buddy, and I’d eat sweet potatoes for them (in their puuurty colours).
Thanks, buddy 😛
Love this! So easy, so fresh. I’ll definitely be making this for me and the boyfriend.
Also, I love purple veggies…like broccoli, carrots, etc. Turns out they have more iron than their non-purple counterparts! They kind of taste different too.
I need to find me some purple cauliflower ASAP. So pretty.
Can you recommend how to make this without a crock pot? Don’t have one but it sounds delicious.
I’ve only ever done it in the crock-pot, but I asked a few of my food blogger friends and they suggested poaching it (boiling it), and then shredding it! They suggested boiling the chicken for about 20 minute to cook it all the way through, and then it should be tender enough to shred! GOOD LUCK!