Tender chicken in salsa, served over rice with beans, corn, and fresh toppings for a vibrant, easy summer meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Sauce
02 - 2 cups tomato salsa
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ Bowls
08 - 2 cups cooked white or brown rice
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels, fresh, canned, or thawed from 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 a single layer in the base of the slow cooker.
02 - In a mixing bowl, combine tomato salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well.
03 - Pour the salsa mixture evenly over the chicken. Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is fork-tender.
04 - Transfer the cooked chicken to a large plate and shred using two forks. Return the shredded chicken to the slow cooker and stir thoroughly to coat with sauce.
05 - Spoon cooked rice into each serving bowl. Top with black beans, corn, and generous portions of the salsa chicken.
06 - Garnish each bowl with cherry tomato halves, diced avocado, shredded cheese, chopped cilantro, sliced green onions, and a squeeze of lime to taste. Serve immediately.
