Shredded chicken in spicy salsa with rice, beans, corn, and fresh toppings—easy, bold, and gluten-free.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lb)
→ Sauce
02 - 2 cups tomato salsa (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 freshly ground 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 Make It:
01 - Arrange chicken breasts evenly 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.
03 - Pour the blended sauce mixture over the chicken. Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken reaches fork-tender consistency.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to slow cooker, mixing well to coat with sauce.
05 - Place desired amount of cooked rice into individual serving bowls. Top with black beans and corn, followed by a portion of salsa chicken.
06 - Finish with preferred toppings such as cherry tomatoes, avocado, shredded cheese, cilantro, green onions, and a squeeze of lime. Serve immediately while warm.
