Some nights, the best dinner is the one you can put together quickly and let an appliance handle the rest. These Creamy Chicken Taco Bowls are made with simple ingredients, very little prep, and plenty of flexibility.
The slow-cooker version is a true dump-and-go dinner: add everything, let it cook, shred the chicken, stir, and serve. If you forgot to start dinner earlier in the day, the pressure-cooker method gives you the same creamy taco flavor much faster.
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 bag (about 12 oz.) frozen corn
- 1 can (15 oz.) black beans, drained and rinsed
- 1 packet taco seasoning OR 4 tbsp. Everything Taco Seasoning
- 1 cup chunky salsa
- 1 package (8 oz.) cream cheese, cut into pieces
- Cooked rice, for serving
Optional toppings: shredded cheese, avocado, diced tomatoes, cilantro, sour cream, green onions, or crushed tortilla chips.
Slow Cooker Directions
- Add the frozen corn and black beans to the slow cooker.
- Sprinkle in the taco seasoning, then add the salsa.
- Place the chicken breasts on top and add the cream cheese in pieces around the chicken.
- Cover and cook on HIGH for about 4 hours or LOW for 6–8 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken to a bowl and shred it. I like using Salad Choppers because they make quick work of cooked chicken.
- Return the shredded chicken to the slow cooker and stir everything together until the cream cheese is fully combined and the mixture is creamy.
- Spoon over cooked rice and add your favorite taco toppings.
Pressure Cooker Option
Didn’t get the slow cooker started? You can make the same dinner in an electric pressure cooker.
You’ll also need: ½ cup chicken broth.
- Pour ½ cup chicken broth into the inner pot.
- Place the chicken in the pot and sprinkle with the taco seasoning.
- Add the black beans and frozen corn, then spoon the salsa over the top. Do not add the cream cheese yet.
- Lock the lid and select the POULTRY setting. Start the cycle.
- When the timer is finished, let the pressure release naturally for 10 minutes. Then carefully press the steam-release button to release any remaining pressure.
- Remove the chicken and shred it, then return it to the pot.
- Add the cream cheese and stir until it melts into the chicken mixture. If needed, use SEAR on LOW for a few minutes to help the cream cheese melt and the mixture come together, stirring often.
- Serve over cooked rice with your favorite toppings.
Pressure-cooker note: The chicken broth adds the extra thin liquid needed for pressure cooking and helps prevent the salsa mixture from scorching on the bottom.
Melanie’s Mealtime Tip
If you need the chicken to cook a little faster in the slow cooker, cut very thick chicken breasts in half horizontally before adding them. If you are starting dinner in the morning and cooking on LOW all day, leaving the breasts whole works well.
Why This Dinner Works
Almost no chopping. Most of the ingredients go straight from the package into the cooker.
Two ways to cook it. Use the slow cooker when you can plan ahead or the pressure cooker when dinner needs to happen faster.
Easy to serve. Spoon it over rice, use it as taco filling, or serve it with tortilla chips for a more casual dinner.
Tools That Make It Easier
Deluxe Home & Away Slow Cooker: Great for the set-it-and-let-it-cook version.
Deluxe Multi Cooker: A helpful backup when you want pressure-cooked chicken instead of waiting several hours.
Salad Choppers: My favorite way to shred the cooked chicken quickly before stirring it back into the creamy mixture.
See How It Comes Together
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