Best 3 Slow Cooker Chipotle Chicken Taco Bowls With Corn Jalapeño Salsa Recipes

Thrilling your taste buds with an authentic Mexican flair, slow cooker chipotle chicken taco bowls topped with zesty corn jalapeño salsa stand as a culinary masterpiece. These flavorful bowls offer a delectable fusion of tender chipotle-infused chicken, a vibrant medley of fresh toppings, and a zesty salsa that packs a punch. With minimal effort and a slow cooker doing the magic, this recipe guarantees an explosion of flavors and textures that will satisfy even the most discerning palate. Prepare to embark on a culinary journey that promises a delectable feast for your senses, leaving you craving more with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

TACO BOWLS

Taco Bowls image

When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

Steps:

Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Slow Cooker Chipotle-Honey Chicken Tacos image

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY

Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories Dinner

Yield 12 servings

Number Of Ingredients 16

Ingredients

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
Cook the chicken mixture for another 10 minutes so the flavors can marry.
Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

Tips:

For a smoky flavor, use chipotle peppers in adobo sauce. If you can't find them, use 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika.
To make the chicken more flavorful, marinate it in the chipotle sauce for at least 30 minutes before cooking.
If you don't have a slow cooker, you can cook the chicken in a Dutch oven over low heat for 6-8 hours, or until cooked through.
For the corn and jalapeño salsa, use fresh, ripe corn and jalapeños. If you can't find fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before using.
To make the salsa more flavorful, roast the corn and jalapeños before chopping them. You can roast them in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are slightly charred.
Serve the chicken taco bowls with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Conclusion:

Slow cooker chipotle chicken taco bowls are a delicious and easy meal that can be made with simple ingredients. The chicken is cooked in a flavorful chipotle sauce, and the corn and jalapeño salsa adds a fresh and spicy touch. These taco bowls are perfect for a quick and easy weeknight meal, or for a party or potluck.