Taco Chicken Bowl

It is taco flavored and cooks in the crockpot. It is bound to be a favorite!

1.5 pounds boneless skinless chicken breast
16 oz jar salsa (whichever hotness you prefer)
15 oz can black beans, drained
8 oz frozen corn
1 Tablespoon chili powder
1/2 Tablespoon ground cumin
1/2 Tablespoon minced garlic
1/2 teaspoon dried oregano
Salt and Pepper to taste
green onions (optional)
8 oz shredded cheddar 
Rice (brown or white, approximately 6 servings)

Place chicken breast (can still be frozen), salsa, beans, corn, and seasonings into crockpot.

Mix together, making sure chicken is mostly covered. Cover and cook on low for about 8 hours.

By the time it is ready, the chicken will be super tender. Stir everything in the crockpot and the chicken should shred/fall apart easily.

Cook the rice (we used Minute Rice).
Scoop cooked rice into the bowl, topped with the chicken mixture, cheese, and green onions. Enjoy!

For easy clean up, try using a crock pot liner!

Recipe adapted from HERE.

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