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Place chicken breasts in slow cooker.
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Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
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Cook on low for about 4 hours, until chicken reaches 165 degrees.
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Remove chicken breasts from slow cooker.
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Turn slow cooker to high and stir in instant rice and black beans.
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Let cook 30-45 minutes on high, or until rice is tender.
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Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
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Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.