Taco Chicken Bowls

1.5 lbs chicken breasts
16 oz jar of salsa
15 oz can black beans
15 oz can corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
pepper to taste
2 c dry rice
8 oz shredded cheddar
oregano

•  Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water. 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 of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.