Shredded chicken cooked in salsa served over rice with beans, corn, and fresh toppings. Easy summer meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 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 chicken breasts in a single layer at the bottom of the slow cooker.
02 - Combine salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Pour mixture over chicken breasts, ensuring full coverage.
03 - Cover cooker and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is extremely tender.
04 - Transfer cooked chicken to a plate and shred using two forks. Return shredded chicken to the cooker and immerse in the sauce.
05 - Layer warm cooked rice in serving bowls. Top each with black beans and corn, then spoon salsa chicken over the grains.
06 - Garnish with cherry tomatoes, diced avocado, shredded cheese, chopped cilantro, green onions, and freshly squeezed lime as desired. Serve immediately.
