SOUTHWEST CHICKEN RICE BOWLS

Ingredients

• 3 large boneless, skinless chicken breasts (about 1 1/2 - 2 lbs)
• 1 can pinto beans, drained and rinsed
• 1 can corn, drained
• 1 jar (16 oz) salsa, any variety
• 1 can (4 oz) chopped green chilies
• 1 teaspoon salt (or less to taste)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 recipe cilantro lime rice
• toppings of your choice

Instructions

• Place chicken breasts in the bottom of slow cooker. Add beans and corn.
• In a blender combine salsa, green chilies, and seasonings. Blend until smooth and add to the slow cooker.
• Stir together to make sure chicken is coated.
• Cook on low for 6-8 hours. 1 hour before serving shred chicken using 2 forks, mix everything together and let it cook the remaining time.
• Serve with cilantro lime rice (or rice of your choosing) and toppings of your preference.

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