Shredded chicken simmered in salsa, layered with rice, beans, corn, and colorful toppings. Tasty summer bowls.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 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 in the bottom of the slow cooker.
02 - Combine salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Pour the blended sauce over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is cooked through and tender.
04 - Transfer chicken to a plate and shred using two forks. Return shredded chicken to the slow cooker and mix to thoroughly coat with sauce.
05 - Layer cooked rice in serving bowls. Top with black beans, corn, and the salsa chicken.
06 - Garnish with desired toppings, such as cherry tomatoes, avocado, cheese, cilantro, green onions, and a squeeze of lime. Serve warm.
