Crock Pot Taco Chicken Bowls

These slow cooked chicken taco bowls are so easy to make! My perfect meal for a lazy Sunday.

Ingredients You’ll Need:

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)

Directions:

1) 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.
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.
4) 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.

Bon appetit!

Source: http://chefrecip.es/recipe/crock-pot-taco-chicken-bowls/