The secret to this recipe is to put it over WHITE rice (preferably organic or non-gmo white rice).
I think it complements it so well!
Well enough of my babbling, onto the recipe.
I have a lot of favorite food bloggers but Beth from Budget Bytes is my top favorite. She was my "go to" when I was cooking during our first month of marriage. Her recipes are so simple and tasty it amazes me.
And they are usually easy to make gluten free which is also a plus ;)
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
Add everything except the rice, cheese, and (optional) cilantro to the slow cooker along with ¼ cup of water (just in case). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Place the chicken and your favorite toppings (including cheese ;) ) on top of rice.
(which you can make a head of time if need be)
Happy Cooking Friends!