Crock Pot Taco Chicken Bowls

By amberwherley

Ingredients

• 1 1/2 lbs. chicken breasts
• 1 jar salsa
• 1 can black beans, drained
• 1/2 lb. frozen corn
• 1 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• to taste cracked pepper
• 2 cups dry rice
• 8 oz. shredded cheddar
• 1/2 bunch cilantro (optional)

Preparation

Step 1

1) Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. 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.
4) 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, shredded cheese and fresh cilantro.