Ingredients
Prep
- 1 lb boneless chicken breast
- 2 T extra-virgin olive oil
- 3 t onion powder
- 2 t garlic powder
- 2 t cumin
- 3 t chili powder
- 1 t salt
- black pepper to taste
- 15 oz can diced tomatoes
On Cooking Day
- 3 C low sodium chicken broth
- 15 oz can black beans drained and rinsed
- 2 3/4 C brown rice instant
- 1/2 C shredded Mexican cheese blend
- 3 avocados
- 1 pkg baked tortilla chips
- taco toppings (salsa, sour cream, guacamole, cheese) optional
Instructions
To Assemble
- Add all 9 ingredients to a large zipper bag. Zip and squish to combine.
To Cook
- Add chicken mixture and chicken broth to slow cooker and cook on low for 4-5 hours.
- Remove chicken from slow cooker and shred.
- Turn slow cooker to high setting and stir in instant brown rice and black beans. Cook for 30-45 minutes or until rice is cooked through.
- Stir chicken back in to slow cooker and top with shredded cheese. Replace lid and allow to cook for 5-7 minutes, or until cheese has melted.
- Serve with sliced avocado, chips, and toppings as desired.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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