Crock Pot – Taco Chicken Bowls/Enchiladas

Rendy Stillman

Ingredients

§  1½ lbs. chicken breasts (I’ve used just 1 lb and it still turns out great)

§  1 (16 oz.) jar salsa

§  1 (15 oz.) can black beans, drained

§  ½ lb. (8 oz.) frozen corn (canned corn can be used with the noted changes below in the recipe)

§  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

§  ¼ C water

§  2 cups dry rice

§  8 oz. shredded cheddar

§  ½ bunch cilantro (optional)

Instructions

1.       Add everything except the rice, cheese, and cilantro (and corn, IF you are using canned) to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily.

IF MAKING TACO BOWLS:

1.       Near the end of the cooking time, cook the two cups of rice according to the package directions. 

2.       Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

IF MAKING TACOS/ENCHILADAS:

1.       Serve on tortillas and add chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).

2.       When making Enchiladas, put taco filling inside shells, top with enchilada sauce and cheese and microwave for about 20-30 seconds (until cheese is melted), then top with chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).