All hail the crock pot!
Chris suddenly decided to buy a crock pot this weekend and I’m loving it! I’m sold on the idea of throwing ingredients into a pot in the morning and coming home in the evening to hearty dinner awaiting. And you can’t forget the bountiful leftovers it provides.
For our first crock pot adventure, we made chicken taco bowls, which eventually became chicken tacos wrapped in jalapeño quesadilla wraps because we ran out of rice during our second (and ok we’re guilty…. third) helpings. What can I say other than they were delicious!
So delicious that Chris felt “like Ron Swanson when he has a hamburger.”
This super-easy recipe by Best Food Book is packed with flavor and is just right for those cold winter nights.
1 1/2 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, cracked pepper to taste
2 cups dry rice
8 oz. shredded cheddar cheese
1/2 bunch cilantro
1. Add everything except rice, cheese and cilantro to the slow cooker, along with 1/4 cup water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hours.
3. Near the end of the 8 hours, cook two cups of rice (Bring the rice and three cups of water to a boil in a medium pot. When it reaches a bowl, reduce heat and cover, letting simmer for 20 minutes. Fluff with a fork before serving).
4. Carefully remove the lid of the slow cooker, stir with fork and shred chicken (it should be super tender and will easily shred).
5. Build taco bowls by pacing rice on bottom, adding taco chicken mix atop, shredded cheese and fresh cilantro.
I would definitely recommend these chicken tacos to anyone with a slow cooker and taste buds…. Enjoy!