Santa Fe Chicken & Brown Rice (Slow Cooker)

Hey mamas! Got a busy day ahead of you and no time for dinner? This recipe is an easy one. All you have to do is take five minutes to prep your slow cooker and this meal puts itself together when it's time to hit the table.

Since I plan on using the leftovers for chicken quesadillas the next night, I use four boneless skinless chicken breasts. I layer them in the slow cooker with one cup of water, salt, pepper, 1 TBSP of cumin powder, 1 TBSP of garlic powder, and 1 TBSP of chili powder. If you're going to be away all day, then set your slow cooker to low for 8hrs. Set it to high for 4hrs.

After cook time: Shred the chicken with two forks, stir in one bag of corn, one can of black beans, and 1 cup of store bought salsa. Serve over brown rice (I use instant to save time).