Slow Cooker Chicken Taco Bowls

Cook time
240mins
Difficulty

Ingredients

  • 1.5 lbs boneless skinless chicken
  • 1 16oz. jar salsa
  • 2 cloves garlic, minced
  • 1 15oz can black beans
  • 1 /2 lb. frozen corn
  • 1 tbsp chili powder
  • 0.5 tbsp ground cumin
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 6 cup rice, cooked
  • 8 oz shredded cheddar
  • 3 green onions, sliced (or fresh cilantro)

Steps

  1. Place chicken breasts in a large (5qt) slow cooker. Drain the black beans and add to the slow cooker, along with the salsa and corn. Next, add 1/4 cup water, along with the minced garlic, chili powder, cumin, oregano, cayenne, and freshly cracked pepper. Stir until combined.
  2. Cook on low for 8 hours or high for 4 hours.
  3. When finished, use a fork to shred the chicken, and stir everything once more.
  4. Optional) Add freshly shredded cheese. Eat as is or with tortilla chips

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