Two crock pot recipes this week! They’re just so convenient! I opened a brand new container of cayenne when I was getting this ready and it sort of exploded all over my face and shirt, which left me sneezing afraid that this was going to be real spicy, but it’s just sort of lightly warm (you could probably up the pepper if you’d prefer the heat).

Ingredients:

• 1 16 ounce jar salsa
• 1 15 ounce can black beans, drained
• 8 ounces frozen corn
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon minced garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 1/4 cup water
• 1 1/2 pounds chicken breasts
• 1 1/2 cups dried rice, cooked according to package instructions
• 8 ounces shredded cheddar cheese
• 1/2 bunch cilantro (optional)

Combine the salsa, beans, corn, chili powder, cumin, garlic, oregano, peppers, salt, and water in a crock pot and stir together.

Place the chicken in the mixture and turn to coat. Cover, and cook on low for 8 hours. Towards the end of that time, prepare the rice.

After 8 hours, stir the chicken to shred. I assumed I’d have to take the chicken out and shred it on a cutting board with two forks, but I really was able to just poke it into shreds using the serving spoon, no problems. Stir the shredded chicken into the salsa mixture.

Serve by layering rice, then chicken mixture, then topping with cheese (and cilantro, if desired).

Thanks to the rice, this is a lot more filling than regular tacos, and less likely to break apart over your lap!

Crock Pot Chicken Taco Bowls

From aiflav.com.

• 1 16 ounce jar salsa
• 1 15 ounce can black beans, drained
• 8 ounces frozen corn
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon minced garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 1/4 cup water
• 1 1/2 pounds chicken breasts
• 1 1/2 cups dried rice, cooked according to package instructions
• 8 ounces shredded cheddar cheese
• 1/2 bunch cilantro (optional)

Combine the salsa, beans, corn, chili powder, cumin, garlic, oregano, peppers, salt, and water in a crock pot and stir together. Place the chicken in the mixture and turn to coat. Cover, and cook on low for 8 hours. Towards the end of that time, prepare the rice.

After 8 hours, stir the chicken to shred. Stir the shredded chicken into the salsa mixture.

Serve by layering rice, then chicken mixture, then topping with cheese (and cilantro, if desired).