Chicken Taco Bowls

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.

Add everything except the rice, and cheese to the crock pot along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

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.