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Thursday, March 13, 2014

Crock Pot Taco Chicken Bowls

I've found another winner from Budget Bytes. Tonight's meal was filling, satisfying, and delicious. Oh, and did I mention it was cheap? Every recipe posted on Budget Bytes shows the total cost. Once I've tried a few more of the recipes I'm thinking of having a Budget Bytes week each month, choosing cost effective meals to keep the grocery bill down.

I love this recipe. It's so simple. The crock pot does almost all of the work. I wasn't even home while it cooked. I threw everything in the crock pot, turned it on low, and went shopping with Nana and Bailey all day. By the time I got home the house smelled amazing and the chicken was so tender it fell apart when I stirred it.

I adjusted the recipe today to feed one (well two because I did have enough leftover for lunch tomorrow) because I knew it wouldn't interest Aaron or Bailey. The recipe as I'm posting it serves 4-6, but the pictures will show a much smaller amount.

The recipe said to serve over rice and that was pretty darn tasty, but I think leftovers would be great over salad with some crushed tortilla chips and maybe a little ranch dressing. I don't know... I like to mix it up.

Crock Pot Chicken Taco Bowls

Source: Budget Bytes

1 1/2 lbs chicken breast (about 3 pieces)
16 oz jar salsa
2 cans black beans, drained and rinsed (or 3 cups cooked dry beans)
8 oz package frozen corn
1 clove garlic, minced
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
2 cups dry rice, cooked according to package directions
8 oz cheddar cheese, shredded

Combine the chicken, salsa, beans, corn, garlic, spices, and water in the crock pot.

Stir to combine. Be sure that the chicken is submerged then pop the lid on and cook on low for 6 hours.

About half an hour before you're ready to serve cook the rice.

Stir the chicken a bit to break it up. It should shred easily when stirred.

Serve the chicken mixture over the rice, topped with shredded cheese.

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