16ouncesred enchilada sauce or picante sauce of choice
15ouncescorn (from a can)drained and rinsed. (If corn is in season, use freshly shucked corn on the cob)
15ouncesblack beans (from a can)drained and rinsed
1limecut into wedges, optional
2tbspfresh cilantrochopped, optional
Add chicken breasts to your slow cooker and top with enchilada sauce, picante sauce, or sauce of choice. Set slow cooker to cook on high for 4 hours (no longer or chicken becomes mealy). Remove chicken slow cooker and allow it to slightly cool on a plate before shredding with two forks or by hand. Do not add it back into the slow cooker, rather, add 1/2 cup (more or less, to taste) of the sauce to the chicken and mix it until well combined. Set aside.
To assemble your chicken enchilada bowls, add cooked rice to the bottom of a bowl, then top with shredded chicken, black beans, corn, tomatoes, fresh cilantro, jalapenos (optional) and a squeeze of lime. Add extra enchilada or picante sauce on top for added flavor.
You can use the toppings you enjoy most - add lettuce, olives, red peppers, guacamole, cheese, mangoes, pineapple, sliced radishes, etc.Serve your bowl over white or brown rice, or, for a healthier option, serve it all over a big bowl of lettuce.You can also cook your chicken breasts in 2 cups of chicken broth. Then add picante sauce on top of your final creation.