Nacho Chicken Bowls

This recipe was birthed from a recipe I had planned to make in the oven during home time: baked chicken with a cheesy corn and bean sauce, to be served over taco rice. Instead, I ended up making it on the road, in the crockpot. It turned out much less visually aesthetic, but oh so yummy and very filling, which are the main requirements for food in our family. The first day we scooped it out of the pot and wrapped it in tortillas for burritos; the second day we warmed it up in bowls and added extra queso and fritos on top. Either way, it's delicious and easy!


Ingredients:
3 large chicken breasts
1 can sweet corn, drained
1 can black beans, drained
1 can Rotel, partially drained
1 package dry taco-flavored rice
1 jar queso blanco sauce

Cut chicken into smaller pieces for faster cooking time, if desired. Place chicken in crockpot with corn, beans, and Rotel. Cook 2-4 hours or until chicken is completely cooked. Shred chicken, add rice and cook another hour, checking regularly and adding water if additional liquid is needed. About 10 minutes before serving, add queso blanco and stir thoroughly. Serve with tortillas, Fritos, or tortilla chips, and additional taco toppings if desired. Enjoy!