1/2 tablespoon canned chipolte peppers in adobo sauce
1/8teaspoonchipolte chili powder
3/4 cupshredded pepper jack or cheddar cheese
3cupsbrown rice heated
1 mediumavocado sliced
chopped fresh cilantro
sliced fresh jalapeno peppers
sour cream or Greek yogurt
Prepare the chicken
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon cumin. Place in the slow cooker. In a medium bowl, combine the tomato sauce with the remaining salt and cumin, the garlic, chipolte peppers, and chili powder and mix well. Pour over the chicken. Cover and cook low for about 4 hours.
When cooked, remove the chicken, shred with two forks, and return to the slow cooker. If eating right away, add the cheese, cover, and cook on high until the sauce is hot and the cheese melts, about 20 minutes.
Divide the rice among 4 bowls, and top each one with 1 cup chicken and cheese, one-fourth of the avocado, and other toppings, if using.
Skip adding the cheese to the chicken in the slow cooker. Divide the chicken and rice among 4 airtight containers, add the cheese on top (it will melt once you reheat), and store. Place the avocado and the optional toppings in a separate container. To reheat, microwave in 30- second increments until hot. Add the avocado and toppings and serve.