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Chicken Taco BowlsThe crock pot has been making a frequent appearance the past month or so as I have been staying at work later than I’ll have to in the upcoming months.  I decided to give this a shot and put it together before I headed to work.  When I got home, it was ready to go and I only had to whip up some rice.  Let me tell you that this was delicious- the chicken was tender and juicy and the spices created the perfect taco seasoning! I didn’t have the yellow cheddar cheese but the white did just fine.  I think these would be just as delicious wrapped up as a burrito- I’ll have to try it sometime!

Crock Pot Chicken Taco Bowls

(original recipe)

What 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

What to do:

  • 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.
  • 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 (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).
  • 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.