Shredded chicken simmered in salsa, served with rice, beans, corn, and fresh toppings for a vibrant meal.
# What You 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 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 the chicken breasts evenly in the bottom of the slow cooker.
02 - In a mixing bowl, whisk together salsa, cumin, chili powder, smoked paprika, salt, and black pepper. Pour the seasoned salsa mixture over the chicken breasts to ensure complete coverage.
03 - Cover with the lid and cook on high setting for 4 hours or on low for 6 to 7 hours, until the chicken reaches fork-tender consistency.
04 - Transfer cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker, stirring thoroughly so it absorbs the sauce.
05 - Into each serving bowl, layer a portion of cooked rice, followed by black beans and corn. Top with a generous helping of the salsa chicken.
06 - Garnish with cherry tomatoes, diced avocado, shredded cheese, cilantro, green onions, and lime wedges as desired. Serve bowls warm.
