Margaritas

Chicken Taco Bowls.

I’m a huge fan of using my CrockPot– less I have to do after a long, stressful day of work.  I also REALLY love Mexican food. One of my favorite recipe’s is one that I found while aimlessly scrolling through my google search for cheap slow-cooker recipes. I basically follow the recipe pretty precisely, but I add my own twist to it. You can get the original recipe here.

This is perfect for family dinners, just you (you’ll have a ton of leftovers), to bring to a party, or for you and your beau on a quiet night in. It’s also inexpensive, under $15 for all ingredients.

You’ll need:

  • 1.5 lb chicken breast
  • 1 jar salsa (16 oz) – I use medium, but feel free to spice it up with some hot salsa
  • 1 can corn
  • 1 can black beans (DRAINED)
  • 1 Tbsp Chili powder
  • 1/2 Tbsp Cumin
  • 1/2 Tbsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper (original recipe calls for less, I like it spicy)
  • 1 tsp wet crushed red pepper (this is my own twist- caution: spicy)
  • salt and pepper to taste
  • 2 cups dry rice (white or brown works the same)
  • shredded cheese (I use mozzarella, use whatever you please)
  • 1/2 bunch cilantro (optional)

Instructions:

  1. Place chicken breasts on bottom of slow cooker. Add all ingredients on top EXCEPT FOR rice, cheese, and cilantro. Add 1/4 cup water to the top of the mixture for good texture. Give everything a good stir (make sure chicken remains underneath all other ingredients in the slow cooker).
  2. Secure lid and cook on low for 8 hours.
  3. Near end of cooking time (or when cooking is done and your slow-cooked is switched to “warm”), cook 2 cups rice according to the package directions. (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving)
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro. I also add a little bit of Franks RedHot because I like them extra spicy. It is an optional add-in!

TWIST! – You can make BURRITOS out of these too! I buy wheat wraps or just regular tortillas to use for this. I put the rice in first, chicken taco mix next, cheese, cilantro, and extra hot sauce, lettuce, tomato, sour cream, and guacamole. They are DELICIOUS. I hope you enjoy both the bowls and the burritos! Please let me know how they come out if your test out this recipe! 🙂

P.S. This recipe goes GREAT with a traditional Margarita with a salted rim. My favorite Margarita recipe to follow!

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