Ingredients:
- 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)
- 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.