Chef Dan Hot In The Kitchen: Taco Bowl!

Ricardo tacos

Taco Bowl:

4 Boneless Skinless Chicken Breasts

6 cups chicken broth

1 can diced tomato

1 cup frozen corn

1 cup black beans

1 diced sweet onion

1 green or yellow pepper – sliced into thin strips

Tex Mex seasoning

¼ cup cornstarch

½ cup cold water

 

Add all ingredients, save the Cornstarch and Water to you slow cooker. Let it cook down for 4-6 hours.

Using two forks, shred the chicken breasts right in the slow cooker pot. No need to remove.

With the slow cooker on high, and the liquid near boiling, combine mixed cornstarch and water and stir into the pot. This will thicken up the sauce.

Serve with tortilla chips or buns. A nice dollop of sour cream on top never hurt anyone either!