Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup (60ml) chicken broth (optional, if needed for extra liquid)
  • Cooked rice (white or brown)
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Chop the onion and bell peppers. Rinse and drain the black beans and corn.
  2. Place the chicken breasts in the slow cooker. Add the chopped onion, bell peppers, black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, chili powder, cumin, smoked paprika, garlic powder, and onion powder.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Remove the chicken from the slow cooker and shred it with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine it with the sauce. If the sauce seems too thick, add chicken broth until it reaches the desired consistency.
  6. Spoon cooked rice into bowls. Top with the shredded chicken mixture, cheddar cheese, sour cream or Greek yogurt, guacamole, salsa, and cilantro. Squeeze lime wedges over the top. Serve immediately.