How I Do? Deconstructed (Chicken) Taco in Food Porn

Ingredients:

• 4 Chicken Breasts - sliced lengthwise
• 1 Medium Green Pepper - Chopped please!
• 1 can diced tomatos - drained
• 1 can black beans - drained and rinsed
• 1.5 Cups Frozen Sweet Corn
• 2 Cups Chicken Broth
• 1 Teaspoon each: Chili Powder, Onion Powder, Garlic Powder, Ground Cumin, Cayenne Pepper

In the slow cooker, put in the chicken, the pepper, the… just put in everything that isn't the frozen corn. Stir it around so it’s a fabulous medley of fabulousness, and set the slow cooker on high. Really you need to make sure you have about 3.5 hours to cook this in (or 6-7 on low). When it hits about 2 hours you can feel free to add in the corn, it won't (or shouldn't) over cook at this point, and pull apart the chicken a little bit into more bite size pieces.

This has a lot of liquid to it, so I did the Corn Starch & Water trick to thicken it. I didn’t want runny and this was close to Taco Soup. ← still yum though lets face it.

Now I would personally add more heat to this, but since I was making it for people who don't care too much for spicy, it was perfect as is. When I make this again (and I will be making this again) I will add more spice, probably in the form of chili flakes.

To serve, I put rice in a bowl and made a well in the middle. I put a dollop of sour cream in the middle (do not mix with the rice, just let it rest there) and spooned the chicken topping over top. Then went shredded cheese, and crushed tortilla chips on top to make melty crunchy goodness.

There is something awesome about scooping up a mouthful of hot (temperature, not spice) chicken and rice, with a little bit of a cooling sensation with a little bit of sour cream in there.