Friday, January 22, 2016

Taco Chicken Bowls

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
¼ Cup water
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
cracked pepper to taste

Serve With:
2 cups dry rice
8 oz. shredded cheddar cheese
Diced Avocado
Sour Cream
½ bunch cilantro (optional)

·       Add ingredients to slow cooker, making sure that chicken is covered by mixture.
·       Place lid on slow cooker and cook on low for 8 hrs.
·       After 8 hours of cooking stir with fork to shred chicken. 
·       Prepare two cups of rice according to instructions on package. Fluff with a fork before serving.
·       Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

If freezing-either freeze ingredients before cooking then thaw before cooking or freeze after cooking and heat while rice cooks for serving.

I froze my ingredients before cooking.  This makes 8-10 servings and is 100% 24 Day Challenge/10 Day Cleanse friendly if you serve it with brown rice and omit the cheese & sour cream.  

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