Description
A hearty and flavorful meal made with tender shredded chicken, seasoned rice, beans, and fresh toppings, all prepared easily in the slow cooker for a comforting and satisfying bowl.
Ingredients
2 pounds boneless skinless chicken breasts
1 cup long grain white rice, rinsed
1 can (15 ounces / 425 g) black beans, drained and rinsed
1 cup corn kernels (150 g)
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 ounces / 410 g) diced tomatoes
1 ½ cups chicken broth (360 ml)
1 tablespoon olive oil (15 ml)
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese (100 g)
1 large avocado, diced
½ cup sour cream (120 ml)
½ cup chopped cilantro (15 g)
1 lime, cut into wedges
1 cup shredded lettuce (50 g)
Instructions
Grease the slow cooker with olive oil and add diced onion, garlic, black beans, corn, and diced tomatoes.
Place chicken breasts on top and season with cumin, chili powder, paprika, oregano, salt, and pepper.
Pour chicken broth into the slow cooker and cover.
Cook on low for 6–7 hours or on high for 3–4 hours.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the rinsed rice and cook on high for another 25–30 minutes until the rice is tender.
Serve the mixture in bowls and top with cheese, avocado, sour cream, cilantro, lettuce, and lime juice.
Notes
Rinse the rice before adding it to ensure fluffy texture. Adjust spices to your preferred heat level. For meal prep, store the chicken mixture and toppings separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 6 hours