Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or lime crema for topping
Instructions
- Place chicken breasts in the slow cooker and season with cumin, chili powder, salt, and pepper. Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken with two forks and set aside.
- Prepare rice according to package instructions.
- In a bowl, combine cooked rice, black beans, corn, diced tomatoes, and chopped onion.
- Serve shredded chicken over the rice mixture. Top with shredded lettuce, cheese, cilantro, and a squeeze of lime. Add sour cream if desired.
Notes
- You can customize toppings with avocado, jalapenos, or salsa for extra flavor.
- Use pre-cooked rice for quicker assembly.
- This dish stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking, Assembly
- Cuisine: Mexican
- Diet: Healthy, Kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg