Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cooked rice
- 1 cup black beans, drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Place chicken breasts in the slow cooker. Add salsa, chili powder, cumin, garlic powder, and onion powder.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return to the slow cooker to absorb flavors for 10 minutes.
- Serve the shredded chicken over cooked rice in bowls. Top with black beans, corn, diced tomatoes, cheese, avocado slices, and cilantro. Squeeze lime juice over each bowl before serving.
Notes
- Adjust spice levels by increasing chili powder for a spicier version.
- You can substitute brown rice or cauliflower rice for a low-carb option.
- Make ahead and store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg