Mom, what’s for dinner?? I know I am not the only one who dreads hearing this every night that I am unprepared and unmotivated to cook. Our lives are about to get so much busier with school starting. While balancing work, house chores, our kids’ school work, etc… I think one night of the week (at least) can be a bit easier.
This crock-pot recipe is simple to put together, super quick on prep time, and is always a hit! It’s definitely my favorite crock-pot recipe and has been passed through the “mom-vine.” I hope it helps make your lives just a little bit easier too. Try it out and let me know how you like it!
Taco Chicken Bowls
- 1 ½ lbs chicken breast
- 1 (16 oz.) jar organic salsa
- 1 (15 oz.) black beans – drained
- ½ lb frozen corn
- 1 tbs chili powder
- 1 ½ tsp cumin
- 1 ½ tsp minced garlic
- ½ tsp dried oregano
- 1 tsp cayenne pepper (although, if you are sensitive to spice like me, add 1/2 tsp)
- 1 tsp salt and pepper to taste
Add all of the ingredients to the slow cooker and stir. Cook on high for 4 hours or on low for 8 hours.
*Optional: Near the end of the cooking time, cook two cups of brown or yellow rice or according to package directions.
That’s it! Seriously, when you know you are going to have a busy day… whip out the ingredients, prep (it takes 5 minutes), and let it cook. Then, a few hours later, serve and enjoy!!