Side Pannel
Crock Pot Taco Salsa Chicken Bowls
Crock Pot Taco Salsa Chicken Bowls
- Recipe Submitted by Gemini on 11/23/2014
Category: Main Dish, Healthy Recipes, Crockpot, Chicken
Ingredients List
- 1½ lbs. chicken breasts
- 1 jar salsa
- 1 can black beans, drained
- ½ lb. 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)
Directions
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.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Near the end of the cooking time, cook the two cups of rice according to the package directions.
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.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Near the end of the cooking time, cook the two cups of rice according to the package directions.
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.
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