Chicken Taco Bowls

Food Network's show The Kitchen featured easy dinners and this Chicken Taco Bowl sparked our interest.  It is an easy slow cooker meal that comes together quickly, and cooks for 4 hours on high.  We made some rice to serve it over and created a toppings bar of sour cream, additional sliced jalapenos, shredded cheese, iceberg lettuce shredded, cilantro and some Doritos to crush over the top.  I think the Doritos made this one a winner!

4 boneless, skinless chicken breasts

2 teaspoons chili powder 

2 teaspoons salt

1 teaspoon garlic powder 

1 teaspoon onion powder 

½ teaspoon cumin 

¼ teaspoon black pepper

 3 medium tomatoes, diced 

1 medium white onion, finely diced 

1 jalapeño, minced (remove seeds and membranes for less heat)

 3 cloves garlic, minced

 ¼ cup cilantro, minced

 For serving: rice, shredded cheese, sour cream, cilantro, jalapeño, or any taco toppings you like!

In a small bowl, mix the chili powder, salt, garlic powder, onion powder, cumin and pepper. Use the mixture to generously sprinkle both sides of each chicken breast. (Add any leftover seasoning to the slow cooker.)

Place the chicken in a slow cooker and add the garlic, tomatoes, jalapeño and onions. Set on high for 4 hours or low for 6 hours. Use two forks to shred the chicken and mix thoroughly. Add the cilantro and mix to combine.

Serve the chicken mixture over steamed rice or cauliflower rice. Top with shredded cheese, sour cream, fresh cilantro, sliced jalapeño, etc.