One-Pot Salsa Chicken & Rice

Protein: ~32g | Yield: 5 bowls | Prep: 5 min | Cook: 4–5 hours

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Step 1

Place chicken thighs and salsa into the slow cooker. Cook on High for 3 hours.

Step 2

Shred the chicken directly in the pot using two forks.

Step 3

Stir in the dry rice, black beans, and chicken broth.

Step 4

Cover and cook on High for another 45–60 minutes until rice is tender and has absorbed the liquid.

Step 5

Divide into 5 equal portions