Slow Cooker Chicken Taco Burrito Bowls

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon chili powder
• 1 jar (16 oz) salsa (equivalent to 2 cups)
• 1 can (15 oz) black beans (drained & rinsed)
• 1 1/2 cups frozen corn
• 1-2 cups shredded cheese (any variety)
• rice of choice and taco toppings for serving

Instructions

• Spray the inside of a slow cooker with cooking spray.
• Lay chicken breasts in bottom of slow cooker. Sprinkle the salt, cumin, garlic powder, and chili powder on the chicken and rub it in, making sure the chicken is coated in the spices.
• Add the salsa, black beans, and frozen corn. Give it a stir to combine everything. Cover and let cook on low heat for 6-8 hours.
• Once cooked, use two forks to shred the chicken in the slow cooker. Give it a stir to combine everything together. Sprinkle cheese over it and cover with the lid. Let sit for about 5 minutes (keep it on the warm setting) so the cheese can melt. 
• Serve a scoop of chicken burrito filling over some rice and top with all your favorite taco toppings. The chicken mixture produces liquid as it cooks so serve with a slotted spoon. 

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