Crockpot Chicken and Veggies Rice Bowl

Ingredients:

• 1-pound boneless, skinless chicken breast (2 to 3) or thighs

• 1 16 Oz. jar of Chunky medium salsa

• 1 15 oz. can black beans, rinsed & drained

• 2 ears of fresh corn, kernels sliced off or 1 ½ cups frozen corn kernels

• ¼ Cup chopped onion

• 1 scallion, chopped

• 1 red pepper, chopped

• 1 yellow pepper, chopped

• Salt, pepper to season

• 2 garlic cloves, minced (or 1 T garlic powder)

• 1 tsp ground cumin

• 2 T cilantro

• 4 Cups Cooked Brown Rice

• 2 Cups shredded cheddar cheese

• Sour cream (optional)

Directions:

1. Preheat oven to 375 degrees. Season the chicken with salt and pepper and bake in the oven for 20 minutes.

2. Meanwhile to a crock pot add the salsa, black beans, corn, onion, scallion, red and yellow peppers, garlic, cumin, cilantro and salt & pepper. Stir to combine.

3. Top with the roasted chicken.

4. Set the crockpot on Low for 5 hours or on high for 3 hours.

5. Transfer the chicken onto a plate and shred with 2 forks. Return to the crockpot and mix all together.

6. Serve over the cooked rice and top each bowl with the shredded cheddar cheese and sour cream (if desired).