Day 55: Slow Cooker Santa Fe Chicken with Cilantro Lime Rice

This is my first time trying out this recipe from Skinnytaste and honestly the only modification I made to the chicken was adding Smoked Paprika. This recipe was my interpretation of a healthy Chipotle Burrito Bowl and my craving is completely satisfied after eating this. My husband is already asking me to make it again and to put it on the weekly rotation and while he always likes my food, I know it's good when he gets this excited about a dish.
In the cookbook. the Santa Fe Chicken isn't paired with anything but it is suggested to serve it with cilantro lime brown rice. My husband is not a brown rice fan, which is why I added the long grain jasmine rice. So, if you're looking to make this dish healthier, I would use brown instead of white rice. Also, cooking the rice in chicken stock is a trick my mom used to do and I always do as well. It's a great way to incorporate delicious flavor into your rice.
When building your bowl, you can add sour cream, scallions, cheese, avocado, diced tomatoes... anything you like!
Enjoy!

*Ingredients
1 (14.4 ounce) fat free chicken broth
1 (15.5 ounce) can low sodium black beans (rinsed and drained)
2 cups (8 ounces) frozen corn kernels
1 (14.5 ounce) can diced tomatoes with mild green chiles
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp cayenne pepper
1/4 tsp salt
1 1/2 pounds boneless, skinless chicken breasts

-Topping
scallions
cilantro
cheese
avocado
sour cream

-Rice
1 cup long grain jasmine rice
1 1/2 cup low sodium chicken broth
1 small yellow onion
3 garlic cloves
2 tsp olive oil
1/4 tsp salt
1 lime
1/4 cup chopped cilantro

*Instructions
In a slow cooker, combine broth, beans, corn tomatoes, cilantro, scallions, garlic pwder, onion powder, cumin, cayenne, and smoked paprika. Season chicken with salt and pepper and lay it top. Cover and cook on low for 10 hours or high for 6 hours.
1 hour before serving, remove chicken, shred it with two forks, and return it to the slow cooker. (The recipe said 30 minutes before but I checked on the chicken 1 hour before and it was already falling apart so I shredded it early. If yours isn't falling apart let it sit for another 30 minutes). Let chicken cook for time remaining.

For the rice:
Put olive oil in a large saute pan or pot that has a lid. Dice onion and add to saute pan, cook over medium heat until onion starts to soften and becomes fragrant. Stir in garlic rice and salt and cook for about 2 minutes and until garlic is fragrant. Stir in chicken stock, cover pot and bring to a simmer. Reduce heat to low and cook until rice has absorbed all of the water, about 15 minutes. Remove from heat and fluff rice with fork. Stir in lime juice and cilantro.

To assemble:
Put about 1/2 cup rice on the bottom of bowl. Add about 1/2 cup chicken on top. Top with TBS sour cream, scallions, cheese, and cilantro. Enjoy!