Taco Chicken Bowls

This is probably one of my favorite recipes. Not only is it a true dump and go recipe, it tastes really great, it's healthy and makes for good leftovers. It also uses many ingredients that you most likely already have in your kitchen.

This is what will go in the crock pot.

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)

You will know it's complete when you can shred the chicken easily.

So delicious!!

Instructions:

-Add everything except the rice, cheese, and cilantro to the slow cooker, along with ¼ cup of water (for good measure). 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 6-8 hrs. You can also cook on high for 4-6 hours. I had thin chicken breasts so it didn't take mine too long to cook.

-Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving). Or, use a 90 second microwave rice which tastes great as well and saves a lot of time.

-After it is done 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, shredded cheese and fresh cilantro.

I found this recipe at http://www.budgetbytes.com/.  I have found many great meals on this site. Definitely check it out!

Enjoy!