Taco Chicken Bowls

This recipe, found at BestFoodBook was much soup-ier than I imagined. But it was still delicious! (I did adapt it a bit to tame down the spiciness.)

1 1/2 pounds chicken breasts
16 oz. jar salsa
1 can black beans, drained and rinsed
8 oz. frozen corn
1 Tablespoon chili powder
1 teaspoon cumin
2 teaspoons minced garlic
1/2 teaspoon oregano
1/4 teaspoon salt
2 cups dry rice
8 oz. shredded cheddar

Add everything except the rice and cheese to the slow cooker. Stir well and cook on low for 8 hours.
Near the end of the cooking time, cook the rice according to its directions.
Serve the chicken mixture over the rice and topped with cheese.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

No comments: