Ingredients:

1 boneless, skinless chicken breast

1 cup canned diced tomatoes with their juices

1/2 cup chicken broth divided

1/2 teaspoon kosher salt

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/4 cup instant brown rice

1/2 cup canned black beans drained and rinsed

1/4 cup frozen corn

optional toppings: shredded cheese, avocado, chopped cilantro, sour cream

Directions:

1. Place the chicken breast in the bottom of a 1.5 or 2-quart slow cooker.

2. In a small bowl, stir together the diced tomatoes, 1/4 cup of the chicken broth, salt, chili powder and cumin. Pour over the chicken. Make sure the chicken is covered, and add additional broth if needed.

3. Cover with the lid and cook for 3 to 4 hours on low. Carefully remove the lid and add the rice, beans, corn and remaining 1/4 cup chicken broth. Replace the lid and continue cooking on medium for another 3 to 4 hours.

4. Use two forks to shred the chicken into small pieces. Taste and season with additional salt, if necessary. Spoon into serving bowl and top with cheese and any other desired toppings. Servings: 1 serving

Bon Appetit!