Slow Cooker Chicken Burrito Bowl

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (1.25-ounce) packet low-sodium taco seasoning
• 1 1/2 cups fresh or frozen corn kernels
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup finely chopped onions
• 1 (16-ounce) jar of your favorite salsa
• 1 (10-ounce) can diced tomatoes and green chilies with juice
• 1/2 cup finely chopped cilantro
• brown rice, cooked and hot, for serving
• optional topping ideas: shredded lettuce, chopped tomatoes, shredded reduced-fat cheese, chopped avocados or guacamole, reduced-fat sour cream, chopped green onions, additional chopped fresh cilantro, and hot sauce

Instructions

1. 1

   Place chicken in the slow cooker.

2. 2

   Sprinkle taco seasoning, corn, black beans, and onions over chicken.

3. 3

   Pour salsa and canned tomatoes on top.

4. 4

   Cook on high for 4 hours or on low for 6-8 hours.

5. 5

   Just before serving, use two forks to shred the chicken.

6. 6

   Add cilantro and stir to combine ingredients.

7. 7

   Serve over brown rice with optional toppings as desired.