Crockpot Taco Bowls

As requested by some people at work- here is the taco bowl recipe- again from Budget Bytes. We did this without the chicken and it was yummy. When serving we put brown rice on the bottom of our bowls and topped it with sour cream and cheddar cheese. It kind of tasted like chili. Really hearty and satisfying for those fall days :). Happy cooking!

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Prep time: 10 min. Cook time: 8 hrs. Total: 8 hrs. 10 min.

INGREDIENTS
1.5 lbs.	chicken breasts
1 (16 oz.) jar	salsa
1 (15 oz.) can	black beans, drained
1/2 lb. (8 oz.)	frozen corn
1 Tbsp	chili powder
1/2 Tbsp	cumin
1/2 Tbsp	minced garlic
1/2 tsp	dried oregano
1/4 tsp	cayenne pepper
1/4 tsp	salt
to taste	cracked pepper
2 cups	dry rice
8 oz.	shredded cheddar
1/2 bunch	cilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: 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). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.