Slow Cooker Chicken Enchilada Rice Bowls – Love This Cookbook

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 8 ounce tomato sauce
• 1 garlic clove minced
• 1/2 tablespoon canned chipolte peppers in adobo sauce
• 1/8 teaspoon chipolte chili powder
• 3/4 cup shredded pepper jack or cheddar cheese
• 3 cups brown rice heated
• 1 medium avocado sliced
• chopped fresh cilantro
• sliced fresh jalapeno peppers
• chopped scallions
• sour cream or Greek yogurt