Slow Cooker Mexican Chicken and Rice Bowl

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 15 oz. can Black beans
  • 1 15 oz. can Corn
  • 1 tsp Oregano
  • 1 14.5 oz. can Tomatoes with green chiles

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 tbsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Pink himalayan salt

• Nuts & Seeds

  • 2 tsp Cumin

Found on theslowcookinghousewife.com

Description

Ingredients

• 1 lb. boneless, skinless chicken breast (2 pieces)
• 1 15 oz. can black beans
• 1 14.5 oz. can diced tomatoes with green chiles
• 2 cups low-sodium chicken broth
• 1 15 oz. can corn
• 1 tbs. chili powder
• 2 tsp. paprika
• 2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. pink himalayan salt
• 1 tsp. pepper
• 1 cup instant (Minute) brown rice.
• Favorite toppings such as cheese, cilantro, avocado.

Directions

• Place the chicken, beans, tomatoes, and corn in a 6 quart slow cooker. Add chicken broth, and stir. In a small bowl mix chili powder, paprika, cumin, oregano, salt, and pepper. Add mixture to slow cooker and stir. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Uncover, take out chicken breast and shred. Place shredded chicken back in the slow cooker and mix well. Add cup of instant brown rice, stir well, cover and cook an additional 20 -30 minutes, or until rice is cooked. Serve in a bowl with your favorite toppings such as cilantro, avocado, cheese, and lime.