Slow Cooker Chicken Taco Bowls

For some reason I've been very slow in getting my most popular recipe up on my blog. I mean, I am a procrastinator, but come on! I've had this blog for almost a year now. You'd think I would get it up at some point. Oh well, better late than never!

First, a little back story: Kyle hated black beans. He told me that I was not allowed to put them in this recipe. Rather than saying what I really wanted to, I told him that he could pick around the black beans. Long story short, it was too much of a hassle to pick them out, so he ended up eating them.

This recipe makes a lot, so I invited a couple of my friends over to eat with us, one of who was a self-proclaimed black bean hater. I eventually got her to shut up and try the black beans. Another friend came over when we had finished eating (another self-proclaimed black bean hater) and we convinced her to try the food, too.

It's funny how all three stopped being black bean haters once I got them to actually eat this recipe.

I've had more than one person ask me for my recipe (which should have made me post this recipe sooner; again with the procrastination). I had a bunch of people over from my church to help out with some things around my house, and, because this recipe makes so much, this was the first recipe that came to mind when I knew I would have to feed everybody. Everybody loved it.

Alright, enough procrastinating. Below you will find the recipe for my most popular dish, Chicken Taco Bowls.

Spray the inside of your slow cooker with non-stick cooking spray. Put 1.5 lbs of boneless, skinless chicken breasts in the bottom of the cooker. Add 1 15 oz can of black beans (drained), 1 15 oz can of corn (drained), and 1 16 oz jar of taco sauce (I use Ortega medium heat). Sprinkle in 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, and a dash of black pepper. Add 1/4 cup water and give everything a good stir, then cover and let cook on low for 6-8 hours.

Cook rice according to the package right before the food is done (2 cups of water per cup of rice, boil then let simmer for anywhere from 20-45 minutes, depending on the rice you use). When the rice is done, shred the chicken, then build the bowls by putting rice in the bowl, followed by the chicken, and topped with desired toppings (salsa, sour cream, cheese, etc.).

Serve and enjoy!

I used black rice on this particular day. Looks strange; tastes amazing!

Chicken Taco Bowls

Ingredients

1.5 lbs chicken breast
1 15 oz can corn (drained)
1 15 oz can black beans (drained)
16 oz  taco sauce (I use Ortega, medium heat)
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
black pepper (for taste)
1/4 cup water
Rice (however much you want to eat)
Desired toppings

Directions

Spray the inside of your slow cooker with nonstick cooking spray. Place the chicken in the bottom of the slow cooker, and pour in the corn, beans, taco sauce, and water; sprinkle in the seasonings; stir; let cook on low for 6-8 hours.

When the food is close to being done, cook the rice according to the package (typically 2 cups of water per cup of rice, boil and let simmer for anywhere from 20-45 minutes, depending on the rice you use).

When the chicken is done, shred it and serve this delicious concoction on top of the rice. Top with your desired toppings and enjoy!

Molly

Recipe adapted from Budget Bytes Slow Cooker Taco Chicken Bowls.

Baked Fried Chicken 2.0

My baked fried chicken recipe is very popular in my house; my brother will actually ask me to make it (he usually just eats – or complains about – whatever I set in front of him). He’s a lover of fried chicken but it’s not always possible (or smart) to stop by the local KFC and pick up a bucket. Thankfully this healthier substitute seems to please his taste pallet.

My baked fried chicken recipe is one of the very first recipes that I shared on this blog. Because it is so popular in my house, I’ve had the chance to experiment with it and change things up. Of course my original recipe is still to die for, but I thought I’d share my latest version: Baked Fried Chicken 2.0!

Side note: I feed only three people every night, so this recipe feeds three. You might want to change the amount of ingredients to fit your needs.

First start off with approximately 1-1.5 lbs of chicken breast. Cut into strips (I usually end up with 6-8 pieces all together). 

In a bowl, combine ½ cup of flour, ½ tsp salt, 1 Tbsp of seasoning salt (I use Tastefully Simple’s Seasoned Salt), 1 tsp black pepper, and 2 tsp paprika. Whisk together until combined, then separate the mixture into two separate bowls*.

In another bowl, crack and beat one large egg.

Working with one strip at a time, dip the chicken into the egg, into the first bowl of flour mixture, back into the egg, and into the second bowl of flour. Set aside. (Yes, your fingers will get gunked with flour and egg. But it's so worth it!)

 

This is the mess you'll end up with.

Heat 2-3 Tbsp of olive oil in a skillet. When the oil is heated, turn down to low and add the chicken. Fry the chicken for 2-5 minutes per side, then transfer to a foil-lined, greased baking sheet.

Bake in a preheated oven at 400 degrees for 10 minutes, turning over halfway through the cooking time.

Serve with your choice of sides and enjoy a lightened version of an American favorite!

*This is if you want to double coat your chicken. If you’d rather just have a single coating, leave the flour mixture in one bowl. Dip the chicken in the egg once and in the flour mixture once, then move on to the next strip.

Baked Fried Chicken 2.0

Ingredients

1-1.5 lbs boneless, skinless chicken breast

½ cup all-purpose flour

½ tsp salt

1 Tbsp seasoning salt (I use Tastefully Simple’s Seasoned Salt)

1 tsp black pepper

2 tsp paprika
1 large egg

2-3 Tbsp olive oil

Directions

Preheat oven to 400 degrees.

Cut your chicken into strips, as many as your prefer (I usually end up with 6-8 strips total).

Whisk together flour, salt, seasoning salt, pepper, and paprika in a bowl. Divide into two separate bowls**.

In a separate bowl, crack and beat one egg.

Working with one strip at a time, dip the chicken in the egg, into the first bowl of flour, back into the egg, and into the second bowl of flour.

Heat oil in a skillet. Once heated, turn down to low and fry chicken for about 2-5 minutes per side. Once the frying is done, put the chicken on a greased, foil-lined baking sheet. Bake for 10 minutes, turning over halfway.

Serve with your choice of sides and enjoy!

If you tried my original recipe, tell me: Do you prefer the original or the 2.0 version?

Cheers!

Molly

**This is if you want to double coat your chicken. If you’d rather just have a single coating, leave the flour mixture in one bowl. Dip the chicken in the egg once and in the flour mixture once, then move on to the next strip.