Taco Chicken Bowls

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, or fresh cilantro

Directions

1. Set the chicken breasts in the base of a slow cooker that holds 5 quarts or more. Drain the black beans, then add them with the salsa and corn. Pour in 1/4 cup water, followed by the minced garlic, chili powder, cumin, oregano, cayenne, and freshly cracked pepper, about 10-15 turns of the mill. Stir briefly, just to help the spices find their way around. Cover and cook on low for 8 hours, or on high for 4 hours.
2. Once the low setting has run 8 hours, or the high setting has run 4 hours, lift the lid carefully. Use a fork to stir through the pot and pull the chicken into shreds; it should be tender enough to come apart easily. Taste the mixture, then add salt if it needs it.
3. For each bowl, spoon 1 cup of rice into the bottom, then add 1 cup of the shredded chicken mixture. Finish with a little cheddar cheese and a scattering of sliced green onions.