Slow Cooker Chicken Burrito Bowl

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Servings: 4 servings

Chicken 1.75–2 lbs boneless, skinless chicken breasts or thighs (thighs = juicier, breasts = leaner).
Aromatics 1 medium yellow onion (diced), 3 cloves garlic (minced).
Tomatoes 1 can (14.5 oz) fire-roasted diced tomatoes (with juices).
Broth 1 cup low-sodium chicken broth.
Beans 1 can black beans, drained and rinsed.
Corn 1 cup frozen corn (or canned, drained).
Rice for serving; 3 cups cooked rice (white, brown, or cilantro-lime). Cook separately.
Spices 2 tsp chili powder, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4–1/2 tsp cayenne (optional, for heat).
Salt + Pepper 1.25 tsp kosher salt and 1/2 tsp black pepper (adjust to taste).
Lime Juice of 1–2 limes.
Fresh herbs 1/3 cup chopped cilantro (optional but recommended).
Toppings choose your adventure; shredded cheese, avocado or guacamole, pico de gallo, sour cream or Greek yogurt, shredded romaine, pickled jalapeños, hot sauce.

Season the chicken. Mix chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Pat the chicken dry and rub evenly on both sides.
Load the slow cooker. Add onion, garlic, tomatoes with juices, and broth. Nestle the chicken in. Cover.
Cook low and slow. Cook on LOW for 4–5 hours or HIGH for 2.5–3.5 hours, until the chicken shreds easily. Don't overcook —dry chicken is not the vibe.
Shred and enrich. Remove chicken to a board and shred with two forks. Return it to the pot along with black beans and corn. Stir and cook on LOW for 15–20 minutes to warm through.
Brighten it up. Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat (a dash of hot sauce or more cayenne if you like it spicy).
Build your bowls. Spoon over warm rice. Top with cheese, salsa, avocado, a dollop of sour cream or Greek yogurt, and whatever else makes you happy.
Serve immediately. Garnish with extra lime wedges. Prepare for compliments you didn't ask for.