OMG this is amazing. I serve it with white rice.
Prep time
Cook time
Total time
Total Cost: $10.66
Cost Per Serving: $1.33
Serves: 9
Ingredients
- 1½ lbs. chicken breasts
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, drained
- ½ lb. (8 oz.) frozen corn
- 1 Tbsp chili powder
- ½ Tbsp cumin
- ½ Tbsp minced garlic
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp salt
- to taste cracked pepper
- 8 oz. shredded cheddar
Instructions
- Add everything except the cheese to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
- Secure the lid on your slow cooker and cook on low for 8 hrs.
- After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
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