Ingredients

The following ingredients have 4 Servings
  • 1 boneless skinless chicken breast
  • 1 cup canned diced tomatoes with juice
  • ½ cup low sodium chicken broth (, divided)
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ cup instant brown rice
  • ½ cup canned black beans (, drained and rinsed)
  • ¼ cup frozen whole kernel corn
  • Optional toppings: shredded cheese, avocado , chopped cilantro, sour cream

Instruction

  • Place the chicken breast in the bottom of a 1.5 or 2-quart slow cooker.
  • In a small bowl, stir together the diced tomatoes, ¼ cup of the chicken broth, salt, chili powder and cumin. Pour over the chicken. Make sure the chicken is covered, and add additional broth if needed.
  • Cover with the lid and cook for 6 hours on low.The chicken is fully cooked when an meat thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165 degrees F.
  • Remove the lid and using two forks, shred the chicken. Then, add the rice, beans, corn, and remaining ¼ cup chicken broth. Replace the lid, turn the slow cooker to high, and continue cooking for 40 minutes or until rice is tender.
  • Taste and season with additional salt, if necessary.
  • Spoon into serving bowl and top with cheese and any other desired toppings.