Delicious chicken taco bowls

Aright friends… it’s back to the daily grind. Today I’m sharing a super yummy recipe: Taco bowls! I admit I’m having a bit of post holiday depression. Do you ever get that way? I always love a new year for a fresh start, but I’m a little sad the holidays are over. Not to mention my inbox is terrifying. It felt really good to take a week off, but now it’s time to catch up. Someone give me motivation! ;)

I do have a super yummy recipe for you today. These chicken taco bowls are delish! My husband even declared them his new FAVORITE dish. Now that’s saying something. I think I’ll be adding this meal to my menu again this month. Speaking of… would you guys like me to post my menu’s again?

Okay so there are a few reasons why I love this dish…

1. You can throw it all in a crock pot (in less than 5 minutes).

2. It’s some-what healthy!

3. You can freeze the leftovers. Just place the chicken in a freezer zip lock bag and pull it out when you need a quick meal.

The shredded chicken also works great in tacos or burritos!

Chicken taco bowl

Delicious chicken taco bowls


  • 11/2 lb chicken 4 large frozen chicken breasts
  • 1/4 cup water
  • 1 cup fresh salsa
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 clove garlic minced
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1/2 lime juiced about 1/2 TB


  1. Place chicken in a large crock pot and pour water and salsa over the chicken. Next add in chili powder, cumin, salt, garlic, lime juice, black beans and corn. Cook on low heat for 6-8 hours, or until chicken easily shreds.
  2. Serve over rice. Optional: top with cheese, avocados, sour cream and serve with tortilla chips.


When I’m in a hurry I’ll throw a brown rice bag in the microwave (they’re from Costco and they only take 3 minutes to cook)… but if I have some time I will make cilantro lime rice (the BEST).

Cilantro lime rice


  • Cilantro Lime Rice
  • 2 TB butter
  • 1 cup uncooked white long rice
  • juice and zest 1 large lime
  • 1 14 oz can chicken broth
  • 1/4 cup finely chopped cilantro
  • ¾ teaspoon salt and pepper to taste


  1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Enjoy!! Let me know how you like it.

You’ll love these too:

Stuffed bell pepper with quinoa

Taco soup

Green chile enchiladas 

Hope you guys are having a happy new year! xo


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Jamielyn Nye

Lifestyle expert, Pinterest tastemaker and blogger at Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.