Description
A hearty slow‑cooked chicken bowl bursting with Mexican spices, topped with creamy avocado, crumbled cheddar, and fresh cilantro. Ready in one pot and full of comforting flavours. Great as a quick dinner or meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup salsa (medium)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup black beans, drained
- 2 cups cooked white rice (or brown rice)
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime
- Salt and pepper to taste
Instructions
- Season chicken with cumin, smoked paprika, garlic powder, salt, and pepper.
- Sear chicken in skillet until browned on all sides.
- Add chicken to slow cooker with salsa and optional cayenne.
- Cook LOW 6–7 hours or HIGH 3–4 hours until tender.
- Shred chicken in cooker, then stir in beans and corn.
- Mix in cooked rice 10 minutes before serving.
- Top with cheddar, avocado, cilantro, and lime. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (Low)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican