Taco Chicken Bowls

Hello everyone!

I hope you are all having a great week so far.

I have been so lazy or too tired to do anything this week.

I'm trying to fight it, I'm still getting to do my workouts and

do some other things.

Maybe it's the weather too, Just adding to this pregnancy symptoms.

Anyway.. On days like this, Crockpot is so helpful.

Made this meal the other night and it was perfect!

Taco Chicken Bowls 

Ingredients:

• 1 1/2 lbs chicken breasts.
• 1 (16 oz) Jar salsa
• 1 (15 oz) Black beans, drained
• 1/2 lb (8 oz) frozen corn
• 1 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tsp dried oregano
• 1/4 Tsp cayenne pepper
• 1/4 Tsp salt
• pepper, to taste
• 1/4 Cup water 
• 2 Cups cooked rice, for serving
• 8 oz shredded cheddar cheese
• 1/2 bunch cilantro (optional)

Directions:

• Add everything except the rice, cheese and cilantro to the slow cooker along with 1/4 cup of water

• 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 low for 8 hours.
• Near the end of cooking time, cook the two cups of rice according to the package directions.
• After 8 hours of cooking, 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!!

xoxo