Taco Chicken Bowls

27  ounces		boneless skinless chicken breasts
16  ounces		simply nature thick & chunky salsa
15  ounces		dakota's black beans
1  tablespoon		chili powder
1/2  teaspoon		cumin
1/2  tablespoon		minced garlic
1/2  teaspoon		oregano

Tip: For nutritional information on all the ingredients in Taco Chicken Bowls just click on each ingredient name. Then adjust the serving size for any Taco Chicken Bowls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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. - See more at: http://www.bestfoodbook.com/2014/07/taco-chicken-bowls.html#sthash.f8yMpyyn.dpuf