Servings: 6

Slow Cooker Mexican Chicken: subheading: Slow Cooker Mexican Chicken:
2-2.5 lbs skinless boneless chicken breast 2 to 2.5 lbs skinless boneless chicken breast
16 oz chunky salsa 16 oz chunky salsa
1/3 cup Primal Kitchen Cilantro Lime Dressing more as drizzle ⅓ cup Primal Kitchen Cilantro Lime Dressing more as drizzle
1/2 cup bone broth ½ cup bone broth
1/2 tsp chili powder ½ tsp chili powder
1/2 tsp cumin ½ tsp cumin
1/2 tsp smoked paprika ½ tsp smoked paprika
Other ingredients for the bowl: subheading: Other ingredients for the bowl:
4 cups cooked rice 4 cups cooked rice
2 cups frozen sweet corn 2 cups frozen sweet corn
1 16oz canned black beans 1 16oz canned black beans
3 small avocados 3 small avocados
1/4 cup chopped cilantro ¼ cup chopped cilantro
1 lime 1 lime

Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours. or place in Instant Pot and pressure cook for 15 minutes. Naturally realease pressure for 15 minutes then manually release pressure.
Shred chicken and let it cook/sit for 10 more minutes.
While the chicken is cooking, prepare the other ingredients - cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges.
Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with more Cilantro Lime Dressing.
Serve and enjoy!