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Taco Chiken Bowls*** by MELISSA RODRIGUEZ serves: 9	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.budgetbytes.com/2011/07/taco-chicken-bowls/

Ingredients:

1 1/2 Lbs

Chicken Breast

16 Oz

Salsa

15 Oz

Black Beans, Drained

8 Oz

Corn

1 Tbs

Chili Powder

1/2 Tbs

Cumin

1/2 Tbs

Garlic, Minced

1/2 Tsp

Oregano, Dried

1/4 Tsp

Cayenne Pepper

Salt & Pepper

2 Cups

Rice, Dry

8 Oz

Cheddar Cheese, Shredded

1/2 Bunch

Cilantro, Freshed Chopped

Directions:

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.

Categories:

Crock Pot Cooking
Ethnic Foods
Main Dishes
Poultry