Slow Cooker Chicken Fajita Rice Bowls

This is super easy and very tasty.  Enjoy!
-1 1/2 lbs chicken thighs, boneless, skinless, cut into chunks
-1 (15 oz) can black beans, rinsed and drained
-3/4 cup white rice
-1 1/2 cups water
-1 cup chunky salsa (mild)
-1 bay leaf
-1 tsp cumin
-1 tsp garlic powder
-2 tsp salt, divided
-2 tsp pepper, divided
-1 Tbs extra virgin olive oil
-1 green bell pepper
-1 medium onion
-shredded cheddar cheese, for topping
-sour cream, for topping
Coat your slow cooker with cooking spray.  Add the chicken chunks.  Top with beans, rice, water, salsa, bay leaf, cumin, garlic powder, 1 tsp of the salt and 1 tsp of the pepper.  Give it a good stir.  Cover and cook on low for 3.5 hours.
Heat the oil in large skillet.  Slice the bell pepper and onion.  Add to the hot skillet.  Season with remaining salt and pepper.  Saute for about 5 minutes.
To serve,remove bay leaf from slow cooker and scoop some of the rice-chicken mixture into bowls.  Top with bell pepper and onions.  Garnish with some cheese and sour cream.  Enjoy!