Try these delicious rice bowls for a simple slow-cooker dinner.

Servings: 6
Prep Time: 20 minutes
Cook Time: 9 Hours

Ingredients
1 ½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
8 oz.  frozen corn
1 tbsp. chili powder
½ tbsp. cumin
½ tbsp. minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
Cracked pepper to taste
2 cups dry rice
8 oz. shredded cheddar cheese
½ bunch cilantro (optional)

Directions

  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Stir everything and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hours.
  3. Near the end of the cooking time, cook the two cups of rice.
  4. 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).
  5. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, and fresh cilantro before serving.
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