This is such an easy and healthy crock pot dinner!  My whole family loved it!  It is hearty, healthy, easy and super flavorful, yet different than the other Mexican meals we’ve had lately.

Fun it up a little by putting some tortilla chips around the edge of the bowl.   It will look festive and you can crunch up your chips into your meal, yum!   And while we’re getting festive, remember to try my favorite margarita with dinner tonight!

Happy Taco Tuesday!!  Enjoy!!

~ Gena

Ingredients:

• 1½ lbs chicken breasts
• 16 oz salsa
• 15 oz can black beans, drained
• 8 oz frozen corn
• 1 T chili powder
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• 3 cups dry rice
• 8 oz. shredded cheddar
• ½ bunch cilantro

Directions:

• Add chicken, salsa, beans, corn and seasonings to the slow cooker, along with ¼ cup of water.  Stir well and make sure the chicken is covered in the mixture.
• Put the lid on your slow cooker and cook on low for 6-8 hrs. or on high for 4 hours.
• Near the end of the cooking time, cook the three cups of rice according to the package directions. (I used Jasmine this time and it was excellent.)
• Shred the chicken using two forks.
• Build the taco bowls by placing rice on the bottom, then the chicken mix, shredded cheese and fresh cilantro.

Enjoy!!