Southwestern Taco Chicken
A very easy crock pot recipe that is absolutely delicious. This recipe originally appeared on budgetbytes.blogspot.com The meat can be served over rice, rolled up in tortillas, or put into taco shells.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1(16 ounce) jar salsa
- 1(15 ounce) can black beans
- 1⁄2lb frozen corn
- 1tablespoon chili powder
- 1⁄2tablespoon cumin
- 1⁄2tablespoon minced garlic
- 1⁄2teaspoon dried oregano
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon salt
- 1⁄4cup water
- 2cups dry rice
- 8ounces shredded cheddar cheese
- 1⁄2bunch fresh cilantro
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DIRECTIONS
- Add everything except the rice,cheese, and cilantro to the crock pot and stir it well. Make sure the chicken is covered by the mixture. Cook on the low setting for 8 hours.
- Near the end of the cooking time, cook the rice and set aside.
- After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken. By now it should be very tender and should fall apart easily.
- Serve the chicken mixture over rice and top with cheddar and cilantro.
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