Crockpot taco chicken bowls

One of my January goals was to make a new recipe. {Actually, who am I kidding? That’s been on my list every month.} There were several that I noticed throughout the course of the month, but this one jumped out at me because (1) it’s super easy to make and (2) I had all the ingredients on hand. #score

Those are my top two criteria in a recipe, btw. {Quite possibly my only two.}

Ingredients

4 chicken breasts {frozen}
1 jar salsa {16 oz}
1 can black beans
1 can fiesta corn
1 or 2 packets taco seasoning

2 cups rice
shredded cheddar cheese
chips

Instructions
1. Add chicken, salsa, black beans, fiesta corn and taco seasoning to crockpot.
2. Cook for 8-10 hours on low.
3. In the last 20 minutes of crockpot cook time, cook rice according to directions on package.
4. Shred chicken with two forks and stir all ingredients together.

Serve chicken mixture over rice. Garnish with shredded cheese and chips.

That’s it. It’s that easy. Obviously, we’re into taco-themed dinners {hello, taco soup!} around here so it was great to have everything on hand.

I found this recipe here and it’s pinned on my Pinterest board board but I simplified it just a little. #becausethatshowiroll

Speaking of how I roll, you like how it’s called “crockpot taco chicken bowls” and I served it on plates? Well, I don’t have any of those really cool giant bowls. You know, the ones that are perfect for pasta. And taco chicken bowls. Yep, need to find some of those. Until then… most meals up in here will be served on plates.

What are some of your go-to crockpot recipes? I’m always looking for new!

And don’t forget about The Mint Julep Boutique giveaway I announced yesterday.