Shredded chicken in salsa, rice, beans, and fresh, flavorful toppings. Fuss-free, ideal for busy summer evenings.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lb)
→ 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
→ Bowls
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
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
# How To Make It:
01 - Arrange chicken breasts in the bottom of the slow cooker.
02 - In a mixing bowl, combine salsa, cumin, chili powder, smoked paprika, salt, and black pepper. Stir until evenly blended. Pour mixture over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the cooker and stir thoroughly to coat in sauce.
05 - Layer cooked rice in each serving bowl. Top with black beans, corn, and salsa chicken.
06 - Garnish with cherry tomatoes, avocado, cheese, cilantro, green onions, and a squeeze of lime. Serve warm.
