Shredded chicken in zesty salsa with rice, black beans, corn, and fresh, customizable toppings for a quick meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Sauce
02 - 2 cups tomato salsa (mild, medium, or hot, as preferred)
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Base
08 - 2 cups cooked brown or white rice
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels (fresh, canned, or thawed frozen)
→ Toppings (optional, to taste)
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup shredded cheddar or Monterey Jack cheese
14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup sliced green onions
16 - Lime wedges
# Directions:
01 - Arrange chicken breasts evenly in the bottom of the slow cooker.
02 - In a bowl, mix tomato salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper. Pour mixture over chicken to coat evenly.
03 - Cover and cook on high for 4 hours, or on low for 6 to 7 hours, until chicken is fork-tender.
04 - Remove chicken and shred with two forks. Return shredded chicken to the cooker and stir to blend with the sauce.
05 - Layer cooked rice into serving bowls. Top each with black beans, corn, and generous portions of salsa chicken.
06 - Add cherry tomatoes, avocado, cheese, cilantro, green onions, and a squeeze of lime to each bowl as desired. Serve warm.
