January 20, 2014

Crock Pot Chicken Taco Bowls

Marley told me a few months ago that the food I make is 'unique.'  I guess you could say she is right, I never just make plain beef tacos or plain hot dogs on buns. So in true mom fashion I cooked up these taco chicken bowls.  They were delicious and we didn't have any leftovers.

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 salt
1/4 cup water
2 cups dry rice
8 oz. shredded cheddar

Add everything except the rice and cheese to the slow cooker. Mix it all together. Cover and cook on low for 8 hours. Cook the two cups of rice according to the package directions. Shred the chicken but don't remove it from the crock pot. Build the taco bowls by placing rice on the bottom, then the taco chicken mix and top with the shredded cheddar cheese.

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