# 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 desired)
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
# Directions:
01 - Arrange the 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 - Cover and cook on high for 4 hours, or on low for 6–7 hours, until the chicken is tender.
04 - Transfer chicken to a cutting board and shred using two forks. Return shredded chicken to the slow cooker and stir to coat in the salsa sauce.
05 - Layer cooked rice in serving bowls. Top each with black beans, corn, and the salsa chicken.
06 - Garnish with cherry tomatoes, diced avocado, shredded cheese, chopped cilantro, sliced green onions, and lime wedges. Serve warm.
