Add chicken to your slow cooker, and cover with salsa and taco seasoning. Cook on low for 4 hours or until cook through. Shred with two forks.
To assemble taco bowls, add rice to serving bowl [or individual bowls]. Top with remaining ingredients. Serve immediately and garnish with sour cream, avocado, and hot sauce.
Notes
If you do not have brown rice you can add the chicken filling as a topping for tortilla chips or a filling for tortilla shells. You can also prep the chicken ahead of time and store in the refrigerator for up to 5 days. If you prep everything ahead of time, reheat in the microwave before serving.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/chicken-taco-bowls/