New Recipe: Crock-Pot Taco Chicken Bowls

Happy Tasty Tuesday!

Now that it's fall I've been using the crock-pot so much more. It's nice when I work all day and come home to a full cooked meal without having to do much work. This recipe is perfect for all you working ladies because you can throw all the ingredients into the crock pot in the morning, turn it on and when you come home your meal is ready to serve, plus the house smells awesome when you walk in the door!

Ingredients:

• 1 large package of thin chicken strips (this is perfect for those of you who hate raw chicken like I do because all you have to do it open up the package and dump it in the crock-pot, you don't even have to touch it!).
• 1 16oz jar of salsa (I used medium flavor)
• 1 15oz can of black beans, drained.
• 1 can of corn
• 1/2 tbsp cumin
• 1 tbsp chili powder
• 1/2 tbsp minced garlic
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• Shredded cheddar cheese (I used a little to garnish so you don't need a huge amount)
• 2 packages of instant ready rice (either brown or spanish work best)

Directions:

• In a crock-pot combine chicken, spices, corn, beans and salsa. Stir so that it's all mixed together.
• Cook on low for 8 hours.
• After 8 hours, open crock-pot and shred chicken with a fork. It should just pull apart in the pot and stir mixture again.
• Microwave rice for 90 seconds (or whatever the directions say).
• Place rice in bowls and top with crock-pot mixture.
• Garnish with cheddar cheese.
• Enjoy!

 What are some of your favorite fall recipes?

xoxo