2 chicken breasts (frozen is fine)
1 jar of salsa
1 can of pinto or black beans
1/2 lb (8 oz) Frozen corn
1 T chili powder
1/2 T cumin
2-3 garlic cloves minced
1/2 t dried oregano
1/4 t cayenne pepper (I didnt use this because of the kids)
1/4 t salt to taste
pepper
2 cups dry rice
shredded cheese
cilantro
avocado
Add everything to the crock pot except rice, cheese, cilantro and avocado with 1/4 cup of water. Stir well, make sure chicken is covered. Cook on low for 7-8 hours or high for 4-5 hours. Towards the end cook rice. Shred chicken and top rice with chicken mixture. Top with cheese, cilantro and avocado.
It's on the menu for tonight, I loved it that much!
ReplyDelete