Ingredients:
1 ½ pounds of chicken breast
16-ounce jar salsa
15 ounce can black beans (drained)
8 ounces frozen corn
1 tablespoon chili power
½ tablespoon cumin
½ tablespoon minced garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon salt
Cracked pepper to taste
2 cups dried rice
8 ounces shredded cheddar
½ bunch cilantro (optional)
16-ounce jar salsa
15 ounce can black beans (drained)
8 ounces frozen corn
1 tablespoon chili power
½ tablespoon cumin
½ tablespoon minced garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon salt
Cracked pepper to taste
2 cups dried rice
8 ounces shredded cheddar
½ bunch cilantro (optional)
Directions:
Add everything but rice, cheese, and cilantro to slower cooker with ¼ cup of water
Stir and make sure chicken is covered
Cook on low for 6-8 hours or until chicken shreds easily
Cook rice near end of cooking time
Shred chicken with fork in crockpot
Make taco bowls with rice on bottom OR taco salad/tacos with tortillas
Note: You will need a slotted spoon to drain off excess liquid if eating in a tortilla
Stir and make sure chicken is covered
Cook on low for 6-8 hours or until chicken shreds easily
Cook rice near end of cooking time
Shred chicken with fork in crockpot
Make taco bowls with rice on bottom OR taco salad/tacos with tortillas
Note: You will need a slotted spoon to drain off excess liquid if eating in a tortilla