Tuesday, January 17, 2012

Chicken Taco Bowls


What is the prominent role of your slow cooker/crock pot in your kitchen?

Is it the star?  Or maybe it plays more of a supporting role?  Or maybe is makes more of a cameo appearance?

Mine is more like a cameo role.  Sometimes, occasionally it makes an appearance.

I'm not sure why, other than it seems like my crock pot generates meals that seems "mushy" and often overcooked.  Maybe I just haven't mastered the technique.  My crock pot most often cooks chicken, which usually ends up in another dish, like enchiladas or white chicken chili.  It rarely cooks an all-in-one dinner.

Enter this meal.  Chicken taco bowls.  All cooked together.  Served over rice.  Perfectly cooked and seasoned.  Easy AND delicious!  This recipe exemplifies what crock pot cooking should be, and I can totally get on board with that!


Chicken Taco Bowls
Adapted from BudgetBytes

4 frozen chicken breasts
1 cup frozen corn
1 can black beans, rinsed and drained
1 jar salsa, your choice
2 garlic cloves, pressed
1 tbl. chili powder
1/2 tbl. cumin
1 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
kosher salt and freshly ground black pepper, to taste

To Serve:
rice, prepared according to above link
shredded cheddar cheese
fresh cilantro, chopped
sour cream

Directions:
Place chicken, corn, black beans, garlic, chili powder, cumin, oregano, cayenne pepper, salt and pepper in crock pot.  Place lid on top and cook on low 6-8 hours, until chicken is fork tender.

Remove chicken and shred (I love doing this is the bowl of my Kitchenaid stand mixer with the paddle attachment--so easy!).  Place shredded chicken back into crock pot bowl and gently mix to incorporate fully.

Serve over prepared rice, and top with cheddar cheese and sour cream.  Garnish with fresh cilantro.

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