Easy Slow Cooker Shredded Taco Chicken Stuffed Peppers

Last updated on September 8, 2025

There’s something wonderfully nostalgic about stuffed peppers, isn’t there? I remember standing in my grandmother’s kitchen, watching her skillfully fill each pepper with a savory mixture, while the smells of spices wafted through the air. Her dish always brought the family together, and today, I am thrilled to share my own spin on this classic with Slow Cooker Shredded Taco Chicken Stuffed Peppers. Even if you’re a first-time cook, I promise this recipe will be simple, stress-free, and totally doable. Whether you’re busy with work or wrangling kids, these stuffed peppers are a treat that will bring warmth to your table and smiles to your family’s faces.

Why I Love This Recipe of Slow Cooker Shredded Taco Chicken Stuffed Peppers

What makes this recipe special to me is the incredible combination of flavors that create a cozy family meal, all while keeping it downright easy to prepare. As a busy person myself, I understand the challenge of family mealtime amidst packed schedules. This dish is perfect for families looking to enjoy a simple but hearty meal without spending hours in the kitchen. It’s a versatile recipe, rich in comfort, freshness, and the satisfaction of knowing you’re serving something wholesome and delicious. The use of a slow cooker means you can set it and forget it, which is essential for any busy family!

Ingredients You’ll Need for Slow Cooker Shredded Taco Chicken Stuffed Peppers

To make these delightful Slow Cooker Shredded Taco Chicken Stuffed Peppers, gather the following ingredients. Don’t worry, they are easy to find, often staples in your pantry.

Slow Cooker Shredded Taco Chicken Stuffed Peppers

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• Author: Sarah Mendez
• Total Time: 8 hours 20 minutes
• Yield: 4 stuffed peppers 1x

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Description

These Slow Cooker Shredded Taco Chicken Stuffed Peppers are a cozy, family-friendly meal packed with tender shredded chicken, Mexican rice, beans, and gooey cheddar cheese. The peppers make a beautiful edible serving vessel—and for Halloween, you can carve jack-o-lantern faces into the peppers for a fun and spooky twist!

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Ingredients

Scale 1x2x3x

Essentials:

• 2 chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 (14–15 oz) can diced tomatoes with green chilies
• 4 bell peppers (any color, tops removed, seeds discarded)
• 2 cups cooked Mexican rice
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 can black beans, rinsed and drained

Optional Add-Ons:

• 1 cup corn kernels for added sweetness
• Diced jalapeños for extra spice
• Fresh avocado slices for topping
• Cilantro for garnish

Substitutions & Shortcuts:

• Swap chicken breasts for leftover rotisserie chicken to save time
• Use brown rice, quinoa, or cauliflower rice instead of Mexican rice
• Replace black beans with pinto or kidney beans

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Instructions

1. Prepare the chicken in the slow cooker: Place chicken breasts in the slow cooker. Sprinkle with cumin, garlic salt, chili powder, and black pepper. Pour in the diced tomatoes with green chilies. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours. Once tender, shred the chicken with two forks and stir back into the sauce.
2. Prepare the peppers: Bring a large pot of water to a boil. Rinse bell peppers, cut off the tops, and remove seeds. (Optional: carve jack-o-lantern faces for a festive Halloween look.) Boil peppers and tops for about 5 minutes, until slightly tender. Remove and let cool.
3. Mix the filling: In a large bowl, combine shredded chicken, cooked Mexican rice, half of the shredded cheddar cheese, and black beans. Stir until evenly mixed.
4. Stuff the peppers: Spoon the chicken mixture into each pepper. Sprinkle extra cheese on top if desired, then place the tops back on.
5. Bake: Preheat oven to 350°F (175°C). Arrange stuffed peppers in a baking dish and bake for 30 minutes, or until cheese is melted and peppers are tender. Serve hot, garnished with cilantro and avocado slices if desired.
6. Make ahead: Stuff peppers, wrap tightly, and refrigerate. When ready to serve, bake at 350°F for 1 hour instead of 30 minutes.

Notes

• Carving faces in the peppers makes them fun for Halloween parties—think edible jack-o-lanterns!
• You can easily double this recipe for meal prep or a crowd.
• These stuffed peppers pair well with a side of chips and guacamole or a fresh green salad.

• Prep Time: 20 minutes
• Cook Time: 8 hours (slow cooker + oven)
• Category: Dinner, Slow Cooker Recipes
• Method: Slow Cooker + Baked
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 375
• Sugar: 6g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 65mg

Keywords: slow cooker stuffed peppers, taco chicken stuffed peppers, halloween stuffed peppers, mexican stuffed peppers

Essentials

• 2 chicken breasts: These are the star of the show and will become tender, shredded perfection as they cook in the slow cooker.

• 1 teaspoon ground cumin: This spice adds a warm, earthy flavor that is essential for that taco taste.

• 1 teaspoon garlic salt: Garlic salt enhances the overall flavor profile and gives the chicken a tasty punch.

• 1 teaspoon chili powder: This brings warmth and spice, adding depth to your dish.

• 1/2 teaspoon black pepper: Just a subtle kick to balance out the flavors.

• 1 (14–15 oz) can diced tomatoes with green chilies: This can not only provides moisture to the chicken but also incorporates a burst of flavor and a hint of heat.

• 4 bell peppers (assorted colors): For a festive presentation and a touch of sweetness; don’t forget to remove their tops and discard the seeds!

• 2 cups Mexican rice (cooked): This serves as a hearty filler, bringing a wonderful texture to your stuffed peppers.

• 1 cup shredded cheddar cheese: Melting cheese is always welcome in a family meal, adding a cheesy richness.

• 1 can black beans, rinsed and drained: These are a nutritious addition, filling the peppers with protein and fiber.

• Optional: extra shredded cheddar cheese for topping: You can never have too much cheese!

Beyond these core ingredients, I recommend keeping an eye on fresh herbs like cilantro to garnish your peppers right before serving; they add a fresh pop!

Optional Add-Ons

1. Corn: Toss in a cup of corn for added sweetness and crunch.
2. Jalapeños: If you enjoy spice, add some diced jalapeños to the filling.
3. Avocado: Slice fresh avocado on top as a creamy complement to the dish.

Substitutions and Shortcuts

• Chicken: For a quicker alternative, leftover rotisserie chicken can be shredded and used, cutting down on prep time significantly.
• Rice: Feel free to use brown rice, quinoa, or even cauliflower rice for a healthier option.
• Beans: Replace black beans with pinto or kidney beans based on preference.

How to Make Slow Cooker Shredded Taco Chicken Stuffed Peppers Step-by-Step

Making Slow Cooker Shredded Taco Chicken Stuffed Peppers might seem daunting, but trust me, the process is simple and rewarding. Let’s break it down into manageable steps:

Step 1: Prepare the Slow Cooker Shredded Taco Chicken

1. Set Up Your Slow Cooker: Start by placing the chicken breasts in your slow cooker.

2. Season the Chicken: Sprinkle the ground cumin, garlic salt, chili powder, and black pepper evenly over the chicken breasts.

3. Add the Tomatoes: Pour the can of diced tomatoes with green chilies on top of the chicken. Stir gently to ensure the spices coat the chicken adequately.

4. Slow Cook: Cover your slow cooker and cook on LOW for 6-8 hours or HIGH for 4-6 hours. The chicken should be tender and shred easily when done.

5. Shred the Chicken: Once cooked, use two forks to shred the chicken right in the sauce. Stir it well to incorporate the flavors, then keep it warm.

Step 2: Prepare the Stuffed Peppers

1. Bring Water to a Boil: Fill a large pot with water and bring it to a boil.

2. Prep the Peppers: Rinse your bell peppers under cold water, then cut off the tops and hollow out the insides, discarding the seeds. For a fun touch, you can use a knife to carve a jack-o-lantern face on the peppers.

3. Cook the Peppers: Once your water is boiling, add the peppers and their tops. Cook for about 5 minutes, or until they are tender.

4. Cool Them Down: Remove the peppers from the water and set them aside to cool.

Step 3: Combine the Filling

1. Mix the Filling: In a large bowl, combine the cooked Mexican rice, shredded chicken, half of the shredded cheddar cheese, and rinsed black beans.

2. Stuff the Peppers: Take each bell pepper and fill them generously with the chicken mixture. If desired, sprinkle extra cheese on top of the stuffing before putting the tops back on.

Step 4: Bake the Stuffed Peppers

1. Preheat Your Oven: Set your oven to 350°F (175°C).

2. Bake: Place the stuffed peppers in a baking dish and bake for about 30 minutes, or until the cheese is melted and the peppers are nice and tender.

3. Wrap for Later: If you’re preparing these in advance, wrap the stuffed peppers tightly and refrigerate. When ready to enjoy, simply bake them at 350°F for about 1 hour.

Common Mistakes to Avoid

Overcooking the Chicken

One of the biggest mistakes when making shredded chicken in a slow cooker is overcooking. While you want to ensure the chicken is tender, cooking it too long can dry it out. Always check for shreds falling apart easily.

Not Seasoning Enough

Don’t skip or skimp on the seasoning! The chicken needs ample flavor from the spices. Taste and adjust your seasonings as needed before mixing in the other ingredients.

Skipping the Pre-Soak for Peppers

Some might skip pre-boiling the peppers, thinking they’ll cook nicely in the oven alone. However, pre-boiling softens them, ensuring they’re tender and delicious after baking.

Forgetting to Let Them Cool

Allow the stuffed peppers to cool a bit before serving. This helps the filling settle and makes for an easier serve without everything spilling out.

Easy Variations for Slow Cooker Shredded Taco Chicken Stuffed Peppers

Try these fun twists on the classic recipe to keep things fresh!

Vegetarian Option

Replace the chicken with a mix of sautéed mushrooms, zucchini, and corn. Add your favorite beans and spices to keep the flavors on point.

Italian Twist

Add Italian seasonings such as oregano and basil, and replace the cheddar with mozzarella. Combine these flavors with marinara for a delightful Italian stuffed pepper.

Breakfast Style

Switch things up for breakfast by adding scrambled eggs instead of chicken. Include some bell pepper and onion sautéed in the filling for a hearty morning treat!

Taco Bar Style

Offer the stuffed peppers as a part of a taco bar where guests can mix and match their fillings, toppings, and sauces, from fresh salsa to guacamole.

Serving Suggestions for Slow Cooker Shredded Taco Chicken Stuffed Peppers

These stuffed peppers do well dynamically alongside other dishes. Here are some serving suggestions to elevate your meal!

Side Salad

Pair your stuffed peppers with a fresh green salad topped with cilantro-lime vinaigrette. The brightness of the salad complements the richness of the peppers beautifully.

Avocado and Tomato Salsa

Serve with a side of chunky avocado and tomato salsa. The freshness adds a nice contrast to the savory stuffed peppers.

Sour Cream or Greek Yogurt

A dollop of sour cream or Greek yogurt brings creaminess and tang, balancing the flavors.

Cornbread

Warm cornbread alongside stuffed peppers is a classic, comforting accompaniment. The sweetness of the cornbread pairs beautifully with the spiciness of the pepper filling.

Conclusion

In conclusion, making Slow Cooker Shredded Taco Chicken Stuffed Peppers is easier than it may seem. With a little prep work, you’ll find it’s a cozy, classic meal that you can customize to fit your family’s tastes. Whether you’re in a rush or looking for a relaxing evening cooking at home, this recipe is beginner-approved, and I encourage you to give it a try. So gather your ingredients and let’s enjoy a hearty family meal together tonight!

If you loved this recipe or have your own variations, I’d love to hear from you in the comments below!

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FAQs About Slow Cooker Shredded Taco Chicken Stuffed Peppers