Easy Crockpot Taco Chicken
2.5-3 lbs boneless skinless chicken breasts
1 red pepper, sliced
1 large onion, sliced
24 oz salsa (1 large or 2 small jars)
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed
2 packets of taco seasoning
1 cup frozen corn
1.5 cups frozen spinach
1.5 cups brown rice (uncooked)
scallions for garnish (optional)
Place all ingredients in the crock pot. I typically put the ingredients in this order: diced tomatoes, chicken, one packet of taco seasoning, pepper and onion, rice, salsa other packet of taco seasoning, corn, beans, spinach. If the rice is on the bottom, some of it may burn and stick to the sides so I find that this order works best.
Turn the crockpot on low for 8 hours (or on high for 4 hours)
Once it’s cooked, remove the chicken, shred it, and return it to the pot.
For pictures full information: http://www.fightingwithforksnutrition.com/2017/01/18/easy-crockpot-taco-chicken/