By: Kathy Trainor
Next time your family is craving some Mexican food, give these easy chicken taco bowls a try!
1 ½ lbs chicken breasts,
1 (16 oz.) jar salsa,
1 (15 oz.) black beans – drained
½ lb frozen corn,
1 T. chili powder,
1 ½ tsp. cumin,
1 ½ tsp. minced garlic,
½ tsp. dried oregano,
¼ tsp. cayenne pepper,
¼ tsp. salt and pepper to taste
Add all of the above to the slow cooker. Stir. Cook on high for 4 hours or low for 8 hours. Near the end of the cooking time, cook two cups of brown rice according to package directions and mix in the slow cooker. 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 and then the taco chicken mix. Feel free to top it off with sour cream and cheese. Serves 4-6. 
