Crock Pot Taco Chicken Bowls

Ingredients: 1½ lbs. chicken breasts 1 jar salsa 1 can black beans, drained ½ lb. frozen corn 1 Tbsp chili powder ½ Tbsp cumin ½ Tbsp minced garlic ½ tsp dried oregano ¼ tsp cayenne pepper ¼ tsp salt to taste cracked pepper 2 cups dry rice 8 oz. shredded cheddar ½ bunch cilantro (optional)

Directions: Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ 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 hrs. Near the end of the 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. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.