Slow Cooker Mexican Chicken Bowls
1 jar Salsa
1 4 Oz can green chilies
1 pkg. taco seasoning
2 lb. boneless, skinless, chicken breasts
2 T. chopped, fresh cilantro
1- 14 oz. can black beans, drained and rinsed
4 C. cooked rice for serving
Pour salsa, chilies. lime juice and taco seasoning into slow cooker and stir to combine. Add chicken and toss to coat. Cook on low for 8 hrs or 4 hours on high. Remove chicken and shred. Put back in slow cooker and add cilantro and black beans. Stir and cook additional 20 minutes. Serve over a bowl of rice and desired toppings: tortilla chips, shredded cheese, sour cream, diced avocado, jalapeno slices. red onion, and shredded lettuce.
1 4 Oz can green chilies
1 pkg. taco seasoning
2 lb. boneless, skinless, chicken breasts
2 T. chopped, fresh cilantro
1- 14 oz. can black beans, drained and rinsed
4 C. cooked rice for serving
Pour salsa, chilies. lime juice and taco seasoning into slow cooker and stir to combine. Add chicken and toss to coat. Cook on low for 8 hrs or 4 hours on high. Remove chicken and shred. Put back in slow cooker and add cilantro and black beans. Stir and cook additional 20 minutes. Serve over a bowl of rice and desired toppings: tortilla chips, shredded cheese, sour cream, diced avocado, jalapeno slices. red onion, and shredded lettuce.
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