SLOW COOKER TACO CHICKEN BOWLS

recipe

INGREDIENTS

  • 1 1/2 lbs. chicken breasts ($2.60*)
  • 1 16oz. jar salsa ($2.15)
  • 2 cloves garlic, minced ($0.16)
  • 1 15oz. can black beans ($0.69)
  • 1/2 lb. frozen corn ($0.73)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 Tbsp ground cumin ($0.15)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp cayenne pepper ($0.03)
  • Freshly cracked black pepper ($0.03)
  • 6 cups cooked rice ($0.60)
  • 8 oz. shredded cheddar ($2.59)
  • 3 green onions, sliced (or fresh cilantro) ($0.23)

INSTRUCTIONS

  • Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
  • Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
  • After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
  • To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.

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