Shredded chicken in salsa served over rice with beans, corn, and fresh toppings. Simple meal for any day.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 ground 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 base of the slow cooker.
02 - Combine salsa, cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Pour the mixture over the chicken.
03 - Secure the lid and cook on high for 4 hours or on low for 6 to 7 hours, until chicken reaches fork-tender consistency.
04 - Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the cooker and stir well to coat with sauce.
05 - For each serving bowl, layer cooked rice, then top with black beans, corn, and salsa chicken.
06 - Garnish with cherry tomatoes, diced avocado, shredded cheese, fresh cilantro, sliced green onions, and a squeeze of lime. Serve immediately.
