Taco Chicken Bowls
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 1/2 lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
15 oz. can black beans
1/2 lb. frozen corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Freshly cracked pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced
Directions
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper . Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours. After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken . Taste the chicken mixture and add salt if needed. To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.