Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.

Ingredients Nutrition


  1. Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
  2. Near the end of the cooking time, cook the two cups of rice according to the package directions
  3. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
  5. Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.
Most Helpful

Made the slow cooker version but cooked it on high for 4 hours. I also added homemade tortilla chips. Cut up whole wheat tortillas, sprinkled with salt and a bit of chipotle chili powder, and baked 7 minutes at 415 degrees.
Big hit while watching football.

Suz-B December 30, 2012

This recipe is sooo good. I got it from the same place, I was hoping it was posted here so I could keep everything on the same shopping list!! Thanks so much for posting!!

Plumshadow August 21, 2012

Once again, a Mexican bowl dish that is out of this world. I zinged and zanged with the flavors :)

MarraMamba February 09, 2012