Short days, long nights, bulky sweaters, and crock pots. This time of year feels heavy, with it's extra layers, warm blankets, and sturdy boots. Winter is about comfort foods. Substantial soups, hearty stews, and casseroles. Even the salads are denser, full of nuts and grains, and dressed with richer dressings.
Our Crock Pot is seeing so much use, that it's taken up permanent residence on the kitchen counter. It will likely find it's way back into a cupboard in a few month's time, but for now it's front and centre in the kitchen.
These taco chicken bowls are a favourite in our house. I was inspired by this recipe. I've tweaked the spices slightly and used more beans. Sometimes I'll add an extra chicken breast if I want to ensure leftovers for lunch the next day.
Have you ever made your own tortilla shells? I used this recipe.
Crock Pot Taco Chicken Bowls
3 boneless skinless chicken breasts
1 large jar salsa
2 cans black beans
½ lb (8 oz) frozen corn
1 tbsp chili powder
1 tbsp minced garlic
1 tsp dried oregano
1 tsp cumin
½ - 1 tsp chili pepper flakes (depending on how much heat you like)
½ tsp ground pepper
½ tsp sea salt
½ tsp cayenne pepper
¼ cup water
Add everything to the crock pot, stir well, making sure chicken is covered. Cook on low 8 hours. Roughly chop or shred chicken before serving.