I know the few days after Christmas I don’t want to cook, clean, or move. I had a few chicken breasts to cook and just was NOT in the mood to cook. Out comes the slow cooker. My daughter has even gotten in on my love of the slow cooker. Her first question when I ask her to help her with dinner is, “Is the slow cooker clean?” She will gladly make a slow cooker dinner when I ask her to.
This was one of those nights.
We LOVED this meal. The house smelled amazing all day and the kids loved that they could customize their bowls with what they wanted. I offered them rice or quinoa as a base but both chose to make theirs with tortilla chips, chicken, cheese, olives, sour cream and salsa. They crushed the tortillas a bit to give it some crunch.
I served this with a green side salad to complete the meal.
- 2 lbs. chicken breast
- 1 (28 oz) can petite diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 3 tablespoons chili powder
- 1-2 tablespoons cumin (use less if desired)
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon + Cayenne pepper
- salt and black pepper
- for serving: rice, quinoa, lettuce, tomatoes, avocado, olives, onions, tortilla chips, sour cream, salsa, taco sauce, as desired
- Place chicken breasts in bottom of slow cooker. Pour tomatoes (including juice) over chicken breasts. Add spices and stir. Cover and cook on low for 6-8 hours.
- Before serving, shred meat with two forks. Taste and add spices as desired to get the flavor you like.
- Serve over rice, quinoa, or tortillas with desired toppings.