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Tuesday, July 29, 2014

taco chicken bowls

8:46 PM

This is a super-easy recipe and one I like to make to have when company comes over, as most of the work is done in the slow-cooker.
  • 1½ lbs. chicken breasts
  • 1 (16 oz.) jar salsa
  • 1 (15 oz.) can black beans, drained
  • ½ lb. (8 oz.) frozen corn
  • 1 Tbsp chili powder
  • ½ Tbsp cumin
  • ½ Tbsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • to taste cracked pepper
  • 2 cups dry rice
  • 8 oz. shredded cheddar
  • ½ bunch cilantro (optional)
  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.

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  1. Looks great! Going to have to try it.

  2. This went over incredibly well, even with my super-picky boyfriend. He actually ate all the veggies and beans and enjoyed them!

  3. I am so glad you posted this here. Thank you. My family love it.

  4. Tried it today, it was quick, easy, and VERY yummy! I will make this again.

  5. Anyone know what a serving size is at the calorie/carb info for this?

  6. frozen chicken or not put in the crock pot?


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