crockpot cheesy taco chicken over rice
By beandip
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Ingredients
- 1 lb (3 medium breasts) of chicken breast, but into 1 inch cubes.
- 10.75-oz. can condensed nacho cheese soup (campbells)
- 2-3 cups cooked rice
- 2 cups frozen whole kernel corn
- 1/2 packet of mild taco seasoning
- 2 - 14.5-oz. cans Mexican-style stewed tomatoes, undrained
Details
Preparation
Step 1
In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.Sprinkle the 1/2 packet of taco seasoning on top
◦ Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Put over steamed white or brown rice. Top with sour cream. Makes 6 servings
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