Tuesday, September 15, 2015

Taco Chicken Bowl

This may be one of my new favorite meals. This was definitely easy to throw together, including putting the raw chicken into the slow cooker at the start and shredding it at the end. I used my brown minute rice and bam, supper was on the table. The whole family thought this was a great meal and I have made it a few times already and it will definitely be on the list again!

Taco Chicken Bowl
(recipe found at budgetbytes.com via pinterest)

1 1/2 pounds chicken breasts
1 (16 ounces) jar salsa
1 (15 ounces) can black beans, drained
8 ounces frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
pepper, to taste
2 cups dry rice
8 ounces shredded cheddar cheese

Add everything except the rice and cheese to the slow cooker along with 1/4 cup of water. Give it a 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. Near the end of the cooking time, cook the two cups of rice according to the package directions. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix and shredded cheese.

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