Taco Chicken Bowls

This is a super-easy recipe and  most of the work is done in the slow-cooker. 

Slow-cooker Taco Chicken Bowls
This is a super-easy recipe and most of the work is done in the slow-cooker.
  1. 1½ lbs. chicken breasts
  2. 1 (16 oz.) jar salsa
  3. 1 (15 oz.) can black beans, drained ½ lb.
  4. (8 oz.) frozen corn
  5. 1 Tbsp chili powder
  6. ½ Tbsp cumin
  7. ½ Tbsp minced garlic
  8. ½ tsp dried oregano
  9. ¼ tsp cayenne pepper
  10. ¼ tsp salt to taste
  11. cracked pepper
  12. 2 cups dry rice
  13. 8 oz. shredded cheddar
  14. ½ bunch cilantro (optional)
  1. 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.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. 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).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. 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. - See more at: http://www.bestfoodbook.com/2014/07/taco-chicken-bowls.html#sthash.gJVH52lK.dpuf
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