Wednesday I had another new recipe I wanted to try out for the slow cooker. So, Wednesday morning I got everything together and put in the cooker and set for 8 hours. I love cooking in our slow cooker and coming home to dinner done. Makes for an easy night of not being in the kitchen for an hour preparing dinner. LOL.
This recipe turned out pretty good and we would like to try it again but using something different rather than rice, maybe like rolling it up in a tortilla shell or eating with tortilla chips.
Instead of using the seasoning I just made some taco seasoning and used that. I did use the minced garlic & oregano.
11/2 lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
1/2 lb. (8 oz.) frozen corn
1 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 Tbsp. minced garlic
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
Cracked pepper, to taste
2 cups dry rice
8 oz. shredded cheddar
1/2 bunch cilantro (optional)
1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. 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, reduce the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. 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.