Slow Cooker Mexican Chicken Bowl

Ingredients:

• 2 tbsp olive oil 
• 1kg chicken breast 
• 3 cloves garlic, minced 
• 1 onion, diced 
• 600g canned tomatoes 
• 2 tbsp tomato paste 
• 2 tbsp chipotle in adobo 
• 3 tsp cumin 
• 3 tsp paprika 
• 1 tbsp onion powder 
• 1 tbsp garlic powder 
• 1 tsp chilli flakes 
• 2 tbsp sugar free maple syrup 
• 1 capsicum, diced 
• 400g canned black beans 
• ½ cup chicken stock 
• Pepper & salt 

• 200g tomatoes, diced 
• 1 large cucumber, diced 
• 1 capsicum, diced 
• 1 avocado, diced 
• 1 corn cob, charred 
• 2 tbsp olive oil 
• 2 tbsp lemon juice 
• Handful of coriander, finely chopped 
• Salt & pepper 

• Sour cream 
• Cheese, grated 
• 100g of rice per person 

 Method: 

1. Chicken: Add chicken breasts, garlic, onion, canned tomatoes, tomato paste, chipotle in adobo, cumin, paprika, onion powder, garlic powder, chilli flakes, sugar-free maple syrup, diced capsicum, black beans, and chicken stock to the slow cooker and combine. Season with salt and pepper to taste. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and can be easily shredded with two forks. 
2. The Salad: While the chicken cooks, combine tomatoes, cucumber, capsicum, avocado, charred corn, olive oil, lemon juice, and chopped coriander in a large bowl. Season with salt and pepper to taste. 
3. Assemble the Bowls: Serve shredded chicken over cooked rice. Top with Mex salad, a spoonful of sour cream, and a sprinkle of grated cheese. Garnish with extra coriander if desired.