Chicken Burrito Bowls

1 pound boneless, skinless chicken breasts (about 2 large breasts)
2 Tablespoons olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon kosher salt and pepper to taste
3 cups chicken broth
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
2 3/4 cups instant whole grain brown rice
1/2 cup shredded colby jack cheese (optional)

Directions:
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken 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.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avacados, top with cheese.