Taco Chicken Bowls

Ingredients:

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)

Instructions

·       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.