# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Sauce
02 - 2 cups tomato salsa (choose mild, medium, or hot according to preference)
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
# Directions:
01 - Arrange chicken breasts evenly across the bottom of the slow cooker.
02 - Combine tomato salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Pour the mixture over the chicken.
03 - Cover the slow cooker and cook on high for 4 hours or low for 6 to 7 hours, until the chicken is tender and easily pulls apart.
04 - Remove the chicken from the cooker and shred using two forks. Return shredded chicken to the cooker and stir thoroughly to coat with sauce.
05 - Layer cooked rice into each serving bowl, then add black beans and corn. Top with the salsa-coated shredded chicken.
06 - Garnish with cherry tomatoes, avocado, cheese, cilantro, green onions, and a squeeze of lime. Serve warm.
