1-1/2 pounds boneless skinless chicken breast halves
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 medium green peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle pepper
6 cups cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup reduced-fat sour cream
Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.