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boneless skinless chicken breasts chili powder ground cumin garlic powder salt red pepper flakes low sodium chicken broth canned corn kernels canned black beans canned diced tomatoes brown rice salsa shredded Mexican cheese blend
In the base of the slow cooker, combine the chili powder, cumin, garlic powder, chicken broth, corn, black beans, and the rice.
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Lay the chicken breasts over the top and turn to coat. Add the tomatoes. Cover and cook on high for 4 hours. Remove the chicken breasts and shred. Stir back into the crockpot and add the cheese over the top.
Cook another 20 to 30 minutes, or until the cheese is melted. Serve garnished with fresh herbs, avocado, chopped red onion, sour cream, or plain yogurt.
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