Slow-Cooker Cheesy Mexican Chicken

By sklesley

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 package Old El Paso™ mild taco seasoning mix
• 1 can (10 oz) Old El Paso™ mild enchilada sauce
• 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
• 1 cup shredded Cheddar cheese (4 oz)
• 2 packages (8.2 oz each) Old El Paso™ fiesta rice
• 1/4 cup chopped fresh cilantro

Details

Servings 1
Preparation time 5mins
Cooking time 375mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 4-quart slow cooker with cooking spray.

2
Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined.

3
Cover; cook on Low heat setting 6 hours.

4
Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer.

5
Meanwhile, cook rice as directed on packages.

6
Serve chicken over rice. Top with cilantro if desired.