Categories: Mexican

Ingredients

• Chicken:
• 1 1/2 lbs. chicken thighs, trimmed of fat
• 1 tsp kosher salt
• 1 1/2 cups chunky medium salsa
• 1 1/4 cups canned black beans, rinsed and drained
• 1 1/4 cups frozen corn kernels
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 2 tbsp. chopped fresh cilantro
• Pice de Gallo:
• 1 cup chopped tomato
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh cilantro
• 1/2 fresh jalapeno, seeded and finely chopped
• 2 tbsp. fresh lime juice
• 1/4 tsp kosher salt
• Bowls:
• 4 cups cooked brown rice
• 2 cups shredded Mexican cheese blend
• 2 cups finely shredded Romaine

Directions

1. For the chicken: Season the chicken with salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder and cumin.

2. Cover and cook on LOW 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forms and return to the slow cooker. Add the cilantro.

3. For the pice de gallo: In a medium bow, combine the tomato, scallions, cilantro, jalapeno, lime juice, and salt. Refrigerate until ready to eat.

4. To serve, place 1/2 cup brown rice in each of 8 serving bowls. Top with 2/3 cup chicken, 1/4 cup shredded cheese, and 1/4 cup shredded lettuce. Divide the pico among the bowls and serve.

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