Crock Pot Chicken Taco Stew

Boneless chicken breasts (I cut mine up but you could also just buy the cutlets or strips or whatever)
a jar of salsa (enough to cover your chicken) I use medium personally
2 cups of rice (i've used brown to make it healthier)
cumin
ancho powder
tabasco or other cayenne seasoning
a cup of water or broth

Optional add ins - black beans, corn, peppers chunked - other spices to kick it up

additionally after cooking
mixed mexican cheeses
sour cream
tortillas if you want them

I put everything in and cook it for 4 to 6 hours on high or 8 on low. I never measure I just sniff to figure out if it's enough cumin. The rice is cooked by the salsa mostly so it has amazing flavor.

I add some cheese on the top about 10 minutes before I serve it, so it will become melty.

You can make burritos out of it or serve it in a bowl with a dollop of sour cream.

The Verdict:

This was weird. It was too ricey for me to put into a tortilla and too mushy for me to consider a crock pot casserole. I won't make this one again.