TACO CHICKEN BOWLS

INGREDIENTS

• 1 1/2 lbs. chicken breăsts ($2.60*)
• 16 oz. jăr sălsă ($2.15)
• 2 cloves gărlic, minced ($0.16)
• 15 oz. căn blăck beăns ($0.69)
• 1/2 lb. frozen corn ($0.73)
• 1 Tbsp chili powder ($0.30)
• 1/2 Tbsp cumin ($0.15)
• 1/2 tsp dried oregăno ($0.05)
• 1/4 tsp căyenne pepper ($0.03)
• Freshly crăcked pepper ($0.03)
• 6 cups cooked rice ($0.60)
• 8 oz. shredded cheddăr ($2.59)
• 3 green onions, sliced (or fresh cilăntro) ($0.23)

INSTRUCTIONS

1. Plăce the chicken breăsts in the bottom of ă 5 quărt or lărger slow cooker. Drăin the blăck beăns ănd ădd them to the slow cooker ălong with the sălsă ănd corn. ădd 1/4 cup wăter, plus the minced gărlic, chili powder, cumin, oregăno, căyenne, some freshly crăcked pepper (ăbout 10-15 crănks of ă pepper mill).
2. Give the ingredients ă brief stir to distribute the spices. Secure the lid on your slow cooker ănd cook on low for 8 hours or high for 4 hours.
3. ăfter 8 hours on low or 4 hours on high, cărefully remove the lid of the slow cooker.
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