This recipe is super popular in our house. It is adapted from Budget Bytes.
INGREDIENTS:
2 chicken breasts
3 cups salsa
2 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
sour cream (optional)
DIRECTIONS:
- 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 8 hrs.
- 30 minutes before you're ready to eat, cook your rice. I do 2 cups of rice to 4 cups of water in a rice cooker with 2-4 tablespoons of olive oil and 2 pinches of salt.
- After 8 hours of cooking, 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, sour cream and fresh cilantro.
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