Food Storage Recipe - Slow Cooker Taco Chicken Bowls

Slow Cooker Taco Chicken Bowls

 

NEED

1 1/2 lbs. chicken breasts

16 oz. jar salsa

2 cloves garlic, minced

15 oz. can black beans, drained

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.