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Close-up of a bowl with shredded chicken, beans, and corn and toppings.
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5 from 4 votes

Chipotle Chicken Bowls

These Chipotle Chicken Bowls are made with tender slow-cooked chicken, beans, corn, and smoky chipotle salsa, then finished with your favorite toppings.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Equipment

Ingredients

  • 2 lbs. Boneless Skinless Chicken Breasts
  • 1.25 oz. taco seasoning
  • 15 oz. fire-roasted corn drained
  • 16 oz. chipotle salsa (Find this on the salsa aisle, and you will find a few choices. I use Casa Martinez)
  • 15 oz. can black beans drained and rinsed

Serving suggestions

  • shredded cheese
  • avocado
  • sour cream
US Customary - Metric

Instructions

  • Place the chicken breasts in the bottom of the slow cooker and sprinkle with taco seasoning. Add the drained corn and rinsed black beans, then pour the chipotle salsa over the top to cover everything.
  • Cover and cook on LOW for 6–7 hours or HIGH for 4 hours, until the chicken is tender.
  • Shred the chicken with two forks right in the slow cooker and stir everything together.
  • Serve in bowls with your favorite toppings like avocado, cheese, sour cream, and onion—or spoon into taco shells or over rice.

Video

Notes

Make the leftovers different! Make nachos, burritos or quesadillas the next day to change things up.
Leftovers are even better the next day. This recipe freezes and thaws well. Freeze for up to three months.
Nutritional Values do not include toppings.

Nutrition

Calories: 314kcal | Carbohydrates: 29g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 829mg | Potassium: 932mg | Fiber: 7g | Sugar: 4g | Vitamin A: 678IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 3mg

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