Salsa Chicken Bowls

Never go to the grocery store without a list…especially after you have a baby.  I couldn’t remember the ingredients for a new recipe to save my life, and I just got lucky with what I had on hand with this one!  And I was still missing the cilantro.  But, it still tasted great, but the bowl would’ve tasted better with some cilantro and other fixin’s.  My inspiration for this one was the chicken rice bowls at Taco Bell.  I haven’t had one in years, but I thought I could recreate my own chicken rice bowl at home.

One app that we’ve found very helpful is called OurGroceries.  It was shared with me by my awesome sister-in-law.  There are plenty of “To Do” and grocery list apps out there, but this one is by far the most helpful.  You can link/share the list between as many people as you’d like.  So Nate can add items to the list and I can see the same list on my phone.  No matter who goes to the store that day, we both have THE LIST!  Easy peasy.

Ingredients
1 lb of chicken breast
1 can condensed cream of mushroom soup
1 jar of salsa
1 can of black beans, drained and rinsed
4 cups of rice
2-3 tablespoons Taco Seasoning (I concocted my own blend)
1 cup sour cream

Optional Ingredients
Cilantro
Green Onions
Shredded Cheese
Corn
Peppers
Lettuce

Directions
-Add raw chicken to crock pot and pour the soup and salsa over the top.  Sprinkle your taco seasoning over the sauce, and cook on LOW for 4-5 hours.

-Shred the chicken at the end and add the sour cream.  Stir to combine.

-Serve over rice and beans, and top with whatever fixin’s you like!