Hi Shirley,
This is a slow cooker recipe which makes it even easier!! So wonderful to come home to this scrumptious smell wafting through the house!!
Den’s Slow Cooker Mexican Pull Apart Chicken
1.5 lbs of chicken
1 (16 oz) jar salsa
1 (15 oz) can black beans, drained
1 cup frozen corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayanne pepper
1/4 tsp salt
pepper to taste
2 cups dry rice
8 oz shredded cheese
1/2 bunch fresh cilantro
* 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 mixture.
* Put lid on slow cooker and cook on low for 8 hours.
* Near end of cooking time, cook the 2 cups of rice according to package directions.
* After 8 hours of cooking, using 2 forks, pull apart the chicken pieces. (It should be super tender and shred very easily!) Build the ‘taco bowls’ by placing rice on the bottom, make a little well and then fill with the chicken mixture. Top with shredded cheese and chopped cilantro. (and sour cream if desired)
* Enjoy!! Ole!
*** IF you don’t have all of these spices, you can also use a packet of taco seasoning.
Denise
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