Crockpot Taco Chicken Bowl

Crockpot Taco Chicken Bowl

Ingredients:

1½ lbs. chicken breasts
1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Instructions:

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

Near the end of the cooking time, cook the two cups of rice according to the package directions. 

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 and fresh cilantro.