The slow cooker is a great short cut! You come home and the hardest part of dinner is done. This is an easy weeknight meal. The base could be the start to a few different meals. I am making what I would call a Latin rice bowl. It could be a filling for a taco or a quesadilla, the topping for a tostada.
I put 2 cans of drained and rinsed black beans in the slow cooker. You could use 1 can and some corn. I added half of a poblano and red pepper cut into strips, 1/2 a red onion diced, some cumin and chili powder and stirred. I cut 2 boneless chicken breasts into quarters and tossed them in a bowl with adobo seasoning, cumin and salt. I put the chicken on top of the beans and poured over a 16oz jar of chunky salsa. Cook on low for 6 hours. Add cheddar cheese on top and cover for another 5 minutes or so until the cheese is melted. You could skip the cheddar and crumble on queso fresco with your other toppings. I am serving mine over a microwave in the bag brown rice with avocado, lime, cilantro, sour cream and some fried plantains.