SLOW COOKER TACO CHICKEN BOWLS

Slow Cooker Taco Chìcken Bowls are the ultìmate "set ìt and forget ìt" easy weeknìght meal that the whole famìly wìll love.

INGREDIENTS

  • 1 1/2 lbs. chìcken breasts ($2.60*)
  • 16 oz. jar salsa ($2.15)
  • 2 cloves garlìc, mìnced ($0.16)
  • 15 oz. can black beans ($0.69)
  • 1/2 lb. frozen corn ($0.73)
  • 1 Tbsp chìlì powder ($0.30)
  • 1/2 Tbsp cumìn ($0.15)
  • 1/2 tsp drìed oregano ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • Freshly cracked pepper ($0.03)
  • 6 cups cooked rìce ($0.60)
  • 8 oz. shredded cheddar ($2.59)
  • 3 green onìons, slìced (or fresh cìlantro) ($0.23)

INSTRUCTIONS

  1. Place the chìcken breasts ìn the bottom of a 5 quart or larger slow cooker. Draìn the black beans and add them to the slow cooker along wìth the salsa and corn. Add 1/4 cup water, plus the mìnced garlìc, chìlì powder, cumìn, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mìll).
  2. Gìve the ìngredìents a brìef stìr to dìstrìbute the spìces. Secure the lìd on your slow cooker and cook on low for 8 hours or hìgh for 4 hours.
  3. After 8 hours on low or 4 hours on hìgh, carefully remove the lìd of the slow cooker. Stìr wìth a fork to shred the chìcken (ìt should be very tender and wìll shred easìly). Taste the chìcken mìxture and add salt ìf needed.
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