Time for an extremely easy and yummy dinner. Combine the tastiness of burritos with the simplicity of a slow cooker. The results are mouth watering. We like to make our own bowls, so we included directions to make them in addition to the chicken mixture.
Ingredients
- 3 chicken breasts
- 1 (15.25 oz.) can whole kernel corn
- 1 (15.5 oz.) can black beans
- 1 (16 oz.) jar Southwest Salsa
- 1/4 cup water
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- pepper to taste
- 2 cups dry rice (we're using Basmati)
- 8 corn tortilla bowls. Click here for instructions
- 8 oz. shredded chedder cheese
- 1/2 bunch cilantro
Directions
- Add everything except rice, cheese & cilantro to a slow cooker along with 1/4 cup of water (I used the salsa jar to get all of the extra yummy stuff). Stir everything and make sure chicken is covered.
- Secure the lid of slow cooker and cook on low for 8 hours.
- When there is about 1 hour left of cooking time, add the fresh cilantro.
- Near the end of cooking time, cook the rice according to package instructions (we use a steamer to make our rice).
- After 8 hours of cooking, remove the slow cooker lid. Stir with a fork to shred the chicken (it should be tender and will shred easily).
- Build the taco bowls by placing rice on the bottom, then the taco chicken mix, and shredded cheese. Add a sprig of cilantro for garnish.
Pictures (with comments)
3 chicken breasts. I used ones that were frozen.
Beans, corn, salsa, water and dried spices right on top. Cook on low for 8 hours!
Chicken mixture is finished! The chicken pulls apart and "shreds" easily with a fork.
Cooked Basmati rice.
Finished bowl. This is one of the larger flour tortilla bowls.
Finished little corn tortilla bowls.
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