Chicken Taco BowlsSubmitted by: GIRLIECARP
IntroductionGreat recipe! Slow cooker 101. Great recipe! Slow cooker 101.
Chicken Breast, no skin, 3 unit (yield from 1 lb ready-to-cook (remove)
Beans, black, 2 cup (remove)
Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
*Pace Chunky Salsa - Mild, 12 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
*Cumin seed, 1 tsp (remove)
Pepper, black, 1 dash (remove)
*Brown Rice, long grain, 1 cup (remove)
Cheddar Cheese, .5 cup, shredded (remove)
Separate it into individual servings and makes great lunches and quick meals.
Put the lid on 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, 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.
Serving Size: serves six generously....or feeds one for a good long time.
Number of Servings: 8
Recipe submitted by SparkPeople user GIRLIECARP.