Front Burner

This has honestly got to be one of my absolute most favorite slow cooker meals of all time.  And to think, I only found it about 6 months ago!  I've been missing out on this yummy chicken goodness for far too long! It's so simple, it makes enough for leftovers and it's SO tasty.  I like to serve it over rice with a green salad on the side.  But mix it up if you'd like.  Serve it over quinoa, stuff it in a tortilla.  The flavors are so amazing you really can't go wrong.

*original recipe from www.budgetbytes.com*

Chicken Taco Bowls
1 1/2 pounds chicken breasts (I use about 4 breasts)
1 (16 oz) jar of mild thick and chunky salsa
1 (15 oz) can black beans, drained
1/2 pound (8 oz) frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups uncooked rice
3 cups chicken broth
shredded cheese, chopped cilantro and sour cream for topping

Add all ingredients through salt into the bowl of a slow cooker.  Stir to combine and cover chicken with mixture.  Cook on LOW setting for 8 hours.  Near end of cooking time, cook uncooked rice in 3 cups of chicken broth according to package directions.  When slow cooker is done, shred chicken with two forks.  Build bowls by placing rice in bowl, top rice with cheese, chicken mixture and any other toppings of your choosing.