Servings: 6 to 8

1.5 -  2lbs boneless, skinless chicken breasts 1.5 -  2lbs boneless, skinless chicken breasts
1 small yellow onion, diced 1 small yellow onion, diced
2 tbsp avocado or olive oil 2 tbsp avocado or olive oil
3 tsps onion powder 3 tsps onion powder
3 tsps chili powder 3 tsps chili powder
2 tsp garlic powder 2 tsp garlic powder
3 tsp ground cumin 3 tsp ground cumin
sea salt and black pepper to taste sea salt and black pepper to taste
3 cups organic, low sodium chicken broth 3 cups organic, low sodium chicken broth
2 cups diced tomatoes, drained (15-16oz can) 2 cups diced tomatoes, drained (15-16oz can)
1.5 cups prepared black beans (canned or fresh cooked) 1.5 cups prepared black beans (canned or fresh cooked)
1 cup frozen organic corn 1 cup frozen organic corn
2.5 cups prepared brown rice or quinoa 2.5 cups prepared brown rice or quinoa
⅓ cup shredded jack cheese ⅓ cup shredded jack cheese

Place chicken and onion in crock pot.
Pour in broth, tomatoes, oil, and seasonings.
Cook on low for 5 hours.
Remove chicken from slow cooker.
Turn temp to high and stir precooked rice, corn, and beans into liquid.
Let cook for 30 to 40 minutes on high.
In the meantime, chop or shred chicken.
Add chicken back into crockpot for 10 minutes on high.
Service with fresh diced tomatoes, yogurt, green onions, avocado, or cheese.