Taco Chicken Bowl

Ingredients

• 1.5 lbs. chicken breasts
• 1 (16 oz.) jar salsa
• 2 (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
• Black pepper to taste
• 2 cups dry rice
• 8 oz. shredded cheddar

Directions

1. Add everything except the rice, and cheese to the slow cooker along with 1/4 cup of water. 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 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken.
5. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, and shredded cheese