Chicken Taco Bowls

I was looking for a simple recipe since I hadn't gone to the store yet b/c we had tons going on this past week. Thanks to Budget Bytes, I was able to throw all together.

Kyle really liked the flavor and said if I had added more tomato juice or broth, it would make for a really good soup.

I took the finished product before it was actually finished. I didn't get the picture with all the fresh cilantro and shredded cheese all on top.

Ingredients:

1 1/2 lbs. chicken breasts (I threw mine in frozen)

1 (16 oz) jar salsa

1 (15 oz) can black beans, drained

8 oz. frozen corn (I used canned corn)

1 Tbsp. chili powder

1/2 Tbsp. cumin

1/2 Tbsp. minced garlic

1/2 tsp. dried oregano

1/4 tsp. cayenne pepper

salt and pepper

2 cups dry rice

8 oz. shredded cheese

1/2 bunch chopped cilantro

What To Do:

• Add everything except the rice, cheese and cilantro into your crock pot along with 1/4 cup of water
• Stir everything and make sure the chicken is covered
• Place the lid on the crock pot and cook on low for 8 hours
• Before you get ready to eat, cook your rice according to the directions
• Remove the lid from the crock pot and stir with a fork to shred. Yes, it will shred with just a fork. No need to take the chicken out to shred and then put back in the crock pot.
• Build your taco bowls by placing rice on the bottom, chicken mixture on top, and then top with cheese and cilantro (Again, sorry I forgot to take a picture with my cheese and cilantro on top)