Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, diced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place chicken breasts, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper into the slow cooker.
- 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.
- In bowls, combine cooked rice, black beans, corn, and shredded chicken.
- Top with avocado slices, diced tomatoes, fresh cilantro, and a squeeze of lime.
- Serve immediately and enjoy a delicious, nutritious meal.
Notes
- Feel free to customize with your favorite toppings like shredded cheese or sour cream.
- This dish can be prepared ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 85mg