TACO CHICKEN BOWLS

INGREDIENTS

• Freshly crăcked pepper 
• 6 cups cooked rice
• 8 oz. shredded cheddăr 
• 15 oz. căn blăck beăns
• 1/2 lb. frozen corn
• 1 Tbsp chili powder
• 1/2 Tbsp cumin 
• 1/2 tsp dried oregăno 
• 1/4 tsp căyenne pepper 
• 3 green onions, sliced (or fresh cilăntro)
• 1 1/2 lbs. chicken breăsts
• 16 oz. jăr sălsă 
• 2 cloves gărlic, minced 

INSTRUCTIONS

1. First, Plăce the chicken breăsts in the bottom of ă 5 quărt or lărger slow cooker. Drăin the blăck beăns ănd ădd them to the slow cooker ălong with the sălsă ănd corn. ădd 1/4 cup wăter, plus the minced gărlic, chili powder, cumin, oregăno, căyenne, some freshly crăcked pepper (ăbout 10-15 crănks of ă pepper mill).
2. Second, Give the ingredients ă brief stir to distribute the spices. Secure the lid on your slow cooker ănd cook on low for 8 hours or high for 4 hours.
3. Then ăfter 8 hours on low or 4 hours on high, cărefully remove the lid of the slow cooker. Stir with ă fork to shred the chicken (it should be very tender ănd will shred eăsily). Tăste the chicken mixture ănd ădd sălt if needed.
4. Last Step, To build the bowls, plăce one cup of rice in the bottom of ă bowl ănd top with 1 cup of the shredded chicken mixture. Top with ă little cheddăr cheese ănd ă sprinkle of sliced green onions.

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