Easy Mexican Chicken Rice Bowl

Easy Mexican Chicken Rice Bowl


6 chicken breasts
1 jar salsa
1 beer (or fake beer)
1/4 cup chili powder
Juice from a lime
1 tsp cumin
Salt to taste
Water if necessary 


Add all the ingredients into crockpot and cook on high until breasts pull apart with fork (approx 5-6 hours depending on your crockpot). Shred chicken and let sit with lid off until moisture cooks down. 

You can dress it up with diced tomatoes, diced onion, diced avocado, diced peppers, salsa and sour cream. Add a bit of sour cream and squeeze a bit of fresh lime juice over it! 

Serve over rice or use for tacos or taco salad.