Cinco de Mayo

Yes, I know it's Ocho de Junio.

But, I had planned to make this recipe for Cinco de Mayo.  I actually made it last weekend, but am just now getting around to posting the recipe.

Do you notice a trend?

I also finished knitting a scarf today.

Yes, a scarf.

Yes, I know it's June.

Anyway, this was muy bueno and totally worth the wait.

Slow Cooker Taco Chicken Bowls


Ingredients
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
cracked pepper to taste
2 cups dry rice (or not!)
8 oz. shredded cheddar
½ bunch cilantro (optional)

Directions

1. Add everything except the rice, cheese, and cilantro to the slow cooker with ¼ cup of water. 
2. Stir, making sure the chicken is covered in the mixture.
3. Cook on low for 8 hours.
4. Near the end of the cooking time, cook rice according to the package directions.
5. Stir chicken mixture with a fork to shred the chicken.
6. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Personally, I thought the rice was ok, but I also think this would be great on tortillas, or even tortilla chips.