Slow Cooker Chicken Burrito Bowl

I was looking for more easy slow cooker recipes, when I found this one on Pinterest:

http://www.number-2-pencil.com/2014/10/01/slow-cooker-chicken-burrito-bowl/

Ingredients 
1 lb boneless, skinless chicken breasts ( about 2 large breasts)
2 Tbsp olive oil
3 tsp onion powder
2 tsp garlic powder
3 tsp chili powder
2 tsp cumin
1 tsp salt and ground pepper to taste
3 cups of low-sodium (or regular) chicken broth
1, 15 oz can of diced tomatoes, drained
1, 14 oz can black beans, drained and rinsed
2 3/4 cups of instant whole grain brown rice ( I used white rice)
1 1/2 cups shredded colby jack cheese

Directions 
1. Place chicken breasts into the slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic  powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours, until chicken is cooked through.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker on high and stir in instant rice and black beans (* I just added in the black beans and cooked the rice separately in a saucepan. You don't have to do step 6 if you cook the rice separately.)
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, top with cheese and let cook for a few more minutes until the cheese is melted.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados, or guacamole.

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