1 1/2 lbs. of boneless, skinless chicken breasts, thighs or a mix
1 (14.5 oz) can diced fire roasted tomatoes
1 cup low-sodium chicken broth
2 tsp. chili powder
2 tsp. salt
1 tsp. cumin
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked brown rice
1 cup frozen corn
shredded cheese, chopped cilantro, sour cream, diced avocado, guacamole, hot sauce, green onions, salsa, shredded lettuce
Combine he chicken, diced tomatoes and their juices, chicken broth, chili powder, salt and cumin in a slow cooker.
Cover and cook on LOW for 3 to 4 hours.
Uncover and stir in the beans, rice and corn.
Cover and continue cooking on LOW for 3 to 4 more hour. Stir occasionally the last hour of cooking to make sure rice is cooking evenly.
Cooking is done when the rice is tender. If the mixture seems too dry add a little more broth.
If the rice is done and there's still excess liquid then uncover and cook on HIGH for about 15 minutes or until at desired consistency.
Use 2 forks to shred the chicken into bite sized pieces.
Taste and add more seasoning if desired.
Serve in bowls and top with toppings of choice.