Chicken Taco Bowls

This is one of my new favorite recipes, so I thought it was a good one to start off the new year. I’m becoming a bigger fan of my crockpot all the time, mostly because I love being able to just dump a bunch of stuff in there and have dinner ready hours later. Awesome. This is that kind of recipe. It’s super easy, really versatile, and tastes great.

Chicken Taco Bowls
2 large chicken breast halves
1 (16 0z) jar salsa
1 (15 oz) can black beans, drained and well rinsed
1 c. frozen corn
2 cloves of garlic, minced
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp oregano
Salt & Pepper to taste
1 c. shredded cheddar cheese
1/4 c. chopped cilantro (optional)
1/2 c. uncooked jasmine rice
Shredded lettuce (optional)

Put everything except the rice, cheese and cilantro into the crockpot. However you want. Put the lid on and cook on low for 6-8 hours or on high from 4-5 hours. About 45 min before you want to eat, prepare the rice as directed on the package. I like to add a Tbsp of Lime juice and some garlic salt to mine.  Remove lid from crockpot and shred chicken. Mix all ingredients in the pot together and replace lid until ready to eat.
We make ours like this: Place rice on the bottom of your bowl. Then top with lettuce, chicken mixture, cheese and cilantro. You can eat it just like that, or I like to throw a little Ranch dressing on top. I have also used the leftover chicken mixture to make taco salads, nachos, or tacos for lunches.
This is so easy and you can tweak it however you want.