Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 14.5-ounce can diced tomatoes, drained well
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons salt
- 2 teaspoon cumin
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen yellow corn
- Bowl toppings:
- 2 cups cooked brown rice
- 2 cups finely shredded romaine lettuce
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1 cup pico de gallo
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- Lime wedges
- Sour cream
Steps
- In the slow cooker, combine the chicken breasts, diced tomatoes, garlic, chili powder, salt and cumin. Cover with the lid and cook on low for 6 to 8 hours. Stir in beans and corn, and cook for 30 more minutes.
- Use forks to shred the chicken directly in the slow cooker.
- To serve, add rice or quinoa to a bowl. Top with shredded lettuce, the chicken and bean mixture, a sprinkle of cheese, avocado, pico de gallo, sliced green onions, cilantro and sour cream.