Getting into the school routine has been a bit of an adjustment especially on the days that our son has aikido or piano lessons or I teach all day at his school. So I’ve been trying a few new dinner options especially ones that utilize the crock pot. Here is a tasty meal and picture of Taco Chicken Bowls from http://www.budgetbytes.com/2011/07/taco-chicken-bowls/ that our family tested out yesterday after working in the yard all day, it was yummy!
….and because I don’t usually leave a recipe alone even on the first try here is how I changed it. I added half a loaf of polenta, omitted the chili powder and cayenne pepper my boys can’t do hot, and added sliced avocados on top when served and a dab of sour cream.
1½ lbs. chicken breasts $2.90
1 (16 oz.) jar salsa $1.99
1 (15 oz.) can black beans, drained $1.19
½ lb. (8 oz.) frozen corn $0.57
1 Tbsp chili powder $0.15
½ Tbsp cumin $0.07
½ Tbsp minced garlic $0.10
½ tsp dried oregano $0.03
¼ tsp cayenne pepper $0.02
¼ tsp salt $0.02
to taste cracked pepper $0.02
2 cups dry rice $0.66
8 oz. shredded cheddar $2.49
½ bunch cilantro (optional) $0.45
Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). 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.
Near the end of the cooking time, cook the two cups of 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).
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.