From start to finish, this dish couldn’t be easier. My crockpot cooks at odd temperatures, so you may not want to follow my cooking time. The original recipe calls for the dish to be cooked on low for 8 hours. My pot cooked this dish in under two hours on the low setting. BudgetBytes always offers up delicious and wallet friendly dishes!

Ingredients
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
½ bunch cilantro (optional)

Directions
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.
After 8 hours, or however long your crockpot normally takes to cook chicken, carefully remove the lid of the slow cooker. Using two forks 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.

Enjoy! Thanks again, Budget Bytes!