A bowl of tender shredded chicken, hot cooked rice and slightly spicy black beans served with fresh toppings is a meal that will satisfy anytime. Make this slow-cooker chicken dish on the weekend and reheat throughout the week for easy at-work lunches or dinner at the end of a long day. For a variation, swap the brown rice for a grain medley. Source: Everyday Slow Cooker

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Ingredients

Directions

  • Sprinkle the chicken with the cumin, black pepper, coriander, and 1/2 teaspoon of the salt. Place the chicken in a 5- to 6-quart slow cooker. Add the stock; cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes. Transfer the chicken from the slow cooker to a cutting board, reserving the cooking liquid in the slow cooker. Shred the chicken into bite-sized pieces, discarding the bones. Toss the chicken with 1/2 cup of the reserved cooking liquid from the slow cooker and the remaining 1/4 teaspoon salt.

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  • Prepare the rice according to the package directions. Stir together the beans, oil, and cayenne in a small microwavable bowl; microwave on HIGH until thoroughly heated, 1 to 2 minutes. Divide the chicken, rice, beans, and pico among 8 shallow bowls; top evenly with the radishes and avocado. Garnish with the cilantro leaves, if desired.

Nutrition Facts

470 calories; 17 g total fat; 3 g saturated fat; 615 mg sodium. 40 g carbohydrates; 11 g fiber; 1 g sugar; 40 g protein;