Monday, June 2, 2014

Taco Chicken Bowls


1 1/2 pounds of chicken breasts
1 jar of salsa
1 can of black beans (drained
0.5 frozen corn
1 and 1/2 Tablespoon of chili powder
1/2 Tablespoon of cumin
1/2 Tablespoon of minced garlic
½ tablespoon of dried oregano $0.03
¼ tablespoon of cayenne pepper $0.02
1/2 tablespoon of salt
some cracked pepper
2 cups of dry rice
1/2 pound of shredded cheddar


1. Mix together everything except the rice and the cheese,in a slow cooker plus add 1/4 glass of water. Stir everything nicely be sure to cover the chicken in this mixture.

2. Close the lid and cook on low for about 8 hours.

3. when the cooking is about to finish, start to cook the rice the way it is written in the package directions.

4. After the 8 hours are over, take off the lid from the slow cooker. Shred the chicken with a fork or a knife since it should be very tender at this point and should be shreded easily. To make the bowls put the rice on the bottom, then the mixture we made,and finally the shredded cheese.

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