Shredded chicken in salsa sits atop rice, finished with fresh toppings for an easy, vibrant summer 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)
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 Steps:
01 - Arrange chicken breasts evenly across the bottom of the slow cooker.
02 - Combine tomato salsa with ground cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Pour mixture over chicken breasts in slow cooker.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is fork-tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to slow cooker and stir to coat with sauce.
05 - Divide cooked rice among serving bowls. Top each bowl with black beans, corn, and generous portions of salsa chicken.
06 - Finish with cherry tomatoes, diced avocado, shredded cheese, chopped cilantro, sliced green onions, and a squeeze of fresh lime. Serve hot.
