Tasty Tuesday - Taco Chicken Bowls

I have come to a realization...

The majority of the Pinterest-inspired recipes I make, are usually made first by my friend Alexa.

She makes it --> I try it --> I like it --> I make it. 

That is generally the way it works.

Today's recipe is brought to you by Budget Bytes - A blog that helps poor people like me, make a budget-friendly meal plan. There are a TON of recipes that are not only simple and inexpensive, but extremely tasty!


I put my own twist, as usual, from the original recipe.

Taco Chicken Bowls

{Served over rice.}

Ingredients:

4 Chicken Breasts

2 15 oz Black Beans

2 cups Rice (I used Uncle Bens Long Grain Wild Rice.)

1/2 lb Frozen Corn

1 16oz Salsa (Medium)

1 Tbsp Chili Powder

1/2 tbsp Cumin

1/2 tbsp Garlic (Minced)

1/2 tsp Oregano

1/4 tsp Cayenne Pepper

1/4 tsp Salt

Pepper to taste

1/2 bunch Cilantro

8 oz Shredded Cheddar - OPTIONAL (I did not use cheese.)

Directions:
Place chicken breasts on the bottom of your slow cooker before adding anything else.

Now, add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on high for 4 hours.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

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). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

***

ENJOY!

{Original Recipe Source}