Hoooo boy. We have a keeper with this one, folks! This was super simple and SUPER tasty. It says to cook on low for 8 hrs, but I was in rush and cooked it on high for 3 hours. It wasn't AS shreddy and fall apart-y as slow cooker chicken usually is, but it was still cooked and perfectly moist.
|1.5 lbs.||chicken breasts||$2.90|
|1 (16 oz.) jar||salsa||$1.99|
|1 (15 oz.) can||black beans, drained||$1.19|
|1/2 lb. (8 oz.)||frozen corn||$0.57|
|1 Tbsp||chili powder||$0.15|
|1/2 Tbsp||minced garlic||$0.10|
|1/2 tsp||dried oregano||$0.03|
|1/4 tsp||cayenne pepper||$0.02|
|to taste||cracked pepper||$0.02|
|2 cups||dry rice||$0.66|
|8 oz.||shredded cheddar||$2.49|
|1/2 bunch||cilantro (optional)||$0.45|
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.