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Crockpot Chicken Taco Bowls

crockpot chicken taco bowl

One of the things I’ve always loved about my dad is that he has a special fascination for lots of funny little things.

For instance, I remember him always pointing out the brands where the brand-name has become synonyms with the product.

A few that I remember off the top of my head are Kleenex, Xerox, Band-Aids, Jacuzzi, and Post-It.

To be honest, I had no idea that Crockpot fell into this category until a few years ago when I was writing for Spoonful, and after I posted a recipe, my editor came back and said, “I had to rename this because “Crockpot” is a trademarked name.”

I was totally floored – I’d always assumed Crockpot was just a generic word for that thing that cooks your dinner all Sunday morning while you’re at church.

I quickly learned to always use the term “slow-cooker” instead of “Crockpot” when I wrote for Spoonful.

(This also happened when I was writing for Disney Baby and they told us we couldn’t ever use the term “onesie” because it is trademarked. We had to use the much less catchy term “bodysuit”).

All of this is to say, if you’d rather call this meal “Slow Cooker Chicken Taco Bowls,” you go right ahead.

Either way, this crockpot chicken taco bowl recipe is one of my favorite crockpot/slow cooker meals that everyone in the family happily eats.

crockpot chicken taco bowl


5 from 3 votes

Crockpot Chicken Taco Bowls

Family-friendly sweet and spicy chicken cooked in a crockpot that can be made into tacos, burritos, or bowls!

Course Main Dish
Cuisine Mexican
Prep Time 4 minutes
Cook Time 4 hours
Total Time 4 hours 4 minutes
Servings 4 to 6
Author Janssen Bradshaw



  • 2-3 boneless skinless chicken breasts (frozen is fine!)
  • 1 14-ounce can petite diced tomatoes undrained
  • 1/4 cup brown sugar
  • 1/4 teaspoon crushed red pepper flakes


  • Rice
  • Lettuce
  • Shredded cheddar cheese
  • Guacamole
  • Sour Cream


  1. Combine all ingredients in a slow cooker and cook on high for 4-5 hours or low to for 8-10 hours.
  2. Shred the chicken with two forks and stir so that the extra juices soak in to the kitchen. Salt and pepper to taste.
  3. In a bowl, layer the rice, lettuce, and chicken, then top with cheese, guacamole and sour cream.
  4. Enjoy!

Recipe Notes

(adapted from Mel's Kitchen Cafe)

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  1. 5 stars
    Ahhh, you are my hero any time you do a crockpot recipe that is 8-10 hours! Perfect for coming home after the work day.

  2. 5 stars
    Hi! I'm a new reader and I heard you on MMD's What to Read Next. We have similar tastes! This recipe looks perfect for a summer meal! We eat tacos a lot in our house! I loved the story about how Crockpot is a trademark. When I typed it in to the comment box, it had the red underline, with the suggested spelling Crackpot!

  3. 5 stars
    This recipe is so yummy. I swapped out the can of diced tomatoes for a can of “Mexican Style Cilantro & Lime” Rotel tomatoes. So good.

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