Chicken Taco Bowls

Ingredients

• 1½ lbs. chicken breasts (2 breasts 730g ($4.30)
• 16 oz. salsa (thick and chunky, $1.92)
• 2 cloves garlic (minced, 1 Tbsp $0.12)
• 15 oz. black beans (drained and rinsed, $0.92)
• ½ lb. frozen corn ($0.65)
• 1 Tbsp chili powder ($0.09*)
• ½ Tbsp ground cumin ($0.06)
• ½ tsp dried oregano ($0.03)
• ¼ tsp cayenne pepper ($0.03)
• ¼ tsp black pepper (freshly cracked, $0.04)
• 6 cups cooked rice (2 cups uncooked, 370g $0.72)
• 8 oz. cheddar cheese (shredded, 3 cups, 226g $1.97)
• 3 green onions (sliced $0.32)
• ¼ cup water ($0.00)

Instructions

1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper.
2. Stir
3. Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
4. Make sure to cook your rice according to the package. Try to time it close to the slow cooker being done. You’ll need 6 cups of cooked rice.
5. Remove
6. After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
7. Build
8. To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions.