1 lb boneless, skinless chicken breasts
2 Tbsp avocado, or olive oil
3 tsps McCormick’s onion powder
3 tsps McCormick’s chili powder
2 tsp McCormick’s garlic powder
3 tsps McCormick’s ground cumin
Sea salt and freshly ground black pepper to taste
3 cups organic, Swanson low sodium chicken broth
1, 15 oz can of diced tomatoes, drained
1.5 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup Kraft shredded colby jack cheese (optional) .
Place chicken breasts in crock pot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from slow cooker.
Turn temp to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot