Taco Chicken Bowl

What you need:

    • Chicken breasts
    • 1 (16 oz.) jar salsa
    • 1 can black beans, drained
    • 1/2 lb. 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
    • Pepper
    • 2 cups dry rice
    • 8 oz. shredded cheddar

Directions:

    1. Put everything except the rice and cheese into a slow cooker; stir. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken can be shredded easily.
    2. Prepare rice (according to directions - I use Minute rice) right before serving.
    3. Shred chicken and stir again.
    4. Serve chicken over rice and top with cheese.

Recipe from Budget Bytes