Yee haw, y’all! This has to be one of the BEST dishes for the crock pot. Seriously. I wanted to slap my mama. Just kidding! But I am not joking about how crazy delicious this meal is. It makes a pretty good amount, enough to feed your family and have some for leftovers – just dump remaining stew into a ziploc freezer bag for another night you need supper quick.
I can’t stress how much the fresh cilantro takes this recipe to another level – it really tastes like it came right off a restaurant menu. And another plus – it is essentially low fat, low calorie – especially if you serve it over brown rice with part skim cheddar! Your possé will love it!
Cowboy Chicken Taco Bowl
2 lbs. boneless, skinless chicken breasts
1 (16 oz.) jar salsa (your pick!)
1 (15 oz.) can black beans, rinsed and drained
1 can sweet niblets corn (or 1 cup frozen corn)
1 (15 oz) can of diced tomatoes
1 (4 oz.) can chopped green chilis
1 tblsp. chili powder
1 tsp. cumin
1 tsp. minced garlic
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
cooked rice
shredded cheddar
chopped fresh cilantro, for garnish
Layer the chicken breasts along the bottom of your crock pot. Dump the salsa, black beans, corn, tomatoes and green chilis over the chicken. Sprinkle chili powder, cumin, garlic, cayenne, salt and pepper over mixture and stir. Slow cook on low for 6 to 8 hours. Using two forks, shred chicken while still in the crock pot and then give everything a good stir. Turn up the heat to high and allow to continue to cook while you prepare rice.
When you are ready to serve dinner, put some rice in a bowl, ladle on some of the chicken stew and top with shredded cheddar and fresh cilantro.
If you wanted to make this a tailgating recipe, simply ladle some of the chicken stew over nachos and top with cheese, cilantro or chopped green onions, and serve with sour cream on the side! Mmmmmm-mmm!
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