Monday, August 1, 2011

Taco Chicken Bowls

I'm making this for dinner tonight!

2-3 chicken breasts
12 oz. salsa
4 oz. salsa verde
1 can black beans, drained
8 oz. frozen corn
1 T chili powder
1/2 T cumin
1-2 cloves of garlic, minced
1/4 tsp cayenne pepper
juice from one lime
1/4 tsp salt
pepper, to taste
2 cups dry rice
Optional toppings:
8 oz cheddar cheese, shredded
1/2 bunch cilantro, chopped
sliced olives
diced tomatoes
avocado, diced

STEP 1: Add everything except the rice & toppings to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions.

STEP 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, fresh cilantro, olives, tomatoes, and avocado.

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