Slow Cooker Taco Chicken Bowls
NEED
1 1/2 lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
1/2 lb. frozen corn
1 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Freshly cracked black pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced (or fresh cilantro)
Place chicken in a slow cooker. Add black beans, salsa, corn, garlic, chili powder, cumin, oregano, cayenne, and pepper. Stir to distribute spices. 
Cook on low for 8 hours or high for 4 hours. 
Shred the chicken with a fork. Adjust seasoning if necessary. 
Serve over rice, topped with cheddar and green onions. 
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