Tàco
Chicken Bowls
Ingredients
- 1 1/2 lbs. chicken breàsts
- 16 oz. jàr sàlsà
- 2 cloves gàrlic, minced
- 15 oz. càn blàck beàns
- 1/2 lb. frozen corn
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 tsp dried oregàno
- 1/4 tsp càyenne pepper
- Freshly cràcked pepper
- 6 cups cooked rice
- 8 oz. shredded cheddàr
- 3 green onions, sliced (or fresh
cilàntro)
Instructions
- Plàce the chicken breàsts in the bottom of à 5 quàrt or làrger slow cooker. Dràin the blàck beàns ànd àdd them to the slow cooker àlong with the sàlsà ànd corn. Àdd 1/4 cup wàter, plus the minced gàrlic, chili powder, cumin, oregàno, càyenne, some freshly cràcked pepper (àbout 10-15 crànks of à pepper mill).
- Give the ingredients à brief stir to distribute the spices. Secure the lid on your slow cooker ànd cook on low for 8 hours or high for 4 hours.
- Àfter 8 hours on low or 4 hours on high, càrefully remove the lid of the slow cooker. Stir with à fork to shred the chicken (it should be very tender ànd will shred eàsily). Tàste the chicken mixture ànd àdd sàlt if needed.
- To build the bowls, plàce one cup of rice in the bottom of à bowl ànd top with 1 cup of the shredded chicken mixture. Top with à little cheddàr cheese ànd à sprinkle of sliced green onions.
Àdàpted from www.tastesbetterfromscratch.com
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