# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Sauce
02 - 2 cups tomato salsa (choose 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 an even layer at the bottom of the slow cooker.
02 - In a mixing bowl, thoroughly blend salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper. Pour this mixture over the chicken, coating evenly.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken easily shreds with a fork.
04 - Using two forks, shred the chicken in the slow cooker or on a cutting board. Return the shredded chicken to the cooker and stir to fully incorporate with the sauce.
05 - Spoon cooked rice into individual serving bowls. Top each portion with black beans, corn, and a generous amount of salsa chicken.
06 - Add desired toppings such as cherry tomatoes, avocado, shredded cheese, chopped cilantro, sliced green onions, and a squeeze of lime. Serve warm.
