Taco Chicken Bowls

Taco Chicken Bowls

SERVES: 5

3-4 chicken breasts

1 (16 oz)  jar salsa 

1 can black beans, drained 

8 oz. frozen corn 

1 Tbsp chili powder 

1/2 Tbsp cumin 

1/2 Tbsp minced garlic 

1/2 tsp dried oregano 

1/2 tsp cayenne pepper 

1/2 tsp salt 

to taste pepper 

TO BE USED OF REHEATING DAY:

2 cups dry rice 

8 oz. shredded cheddar 

1/4 cup of water

Add all ingredients in freezer bag except rice, cheese, and water. Label and freeze. 

To Thaw and Reheat:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Cook on low for 8 hrs or high for 4 hrs

3. Stir with a fork to shred the chicken (it should be super tender and will shred easily).

4. Serve over rice and top with cheese. 

ENJOY!!