Salsa Chicken Bowl

By vealam

Ingredients

• For the bowls:
• 1 pound boneless skinless chicken breasts
• 1 package taco seasoning
• 1 can mild rotel, strain to remove excess juice
• juice of 1 lime
• Rice (yellow or white)
• Beans (black or refried)
• Pico de gallo
• Guacamole
• Sour Cream
• Ciltantro, chopped
• Lime wedges

Details

Servings 4
Adapted from thenovicechefblog.com

Preparation

Step 1

Grease slowcooker with olive oil. Lay chicken breasts flat in the bottom of the pot.

Sprinkle chicken with taco seasoning and then topp with rotel (spreading to cover all chicken).

Squeeze on top juice of one lime. Cook for 3-4 hours on high or 7-8 hours on low.

Depending on the amount of liquid left in your rotel (and in your chicken breasts!), you may have a lot of standing liquid left after cooking. If you do, just pour out a good porition of it, leaving just a little - about half a cup of liquid.

Shred chicken and serve over rice, beans, pico de gallo, guacamole, sour cream, ciltantro and a twist of lime.