Tex-Mex Chicken & Rice

By carvalhohm

Ingredients

• 3 to 4 boneless, skinless chicken breasts
• 10-3/4 oz. can cream of chicken soup
• 10-oz. can diced tomatoes with green chiles
• 1 c. salsa verde
• 1 t. ground cumin
• 1 c. quick-cooking brown rice, uncooked
• 1-1/2 c. fresh or frozen corn
• Garnish: shredded Cheddar cheese, sour cream, tortilla chips, diced avocado, sliced black olives

Details

Servings 6
Adapted from www2.gooseberrypatch.com

Preparation

Step 1

Place chicken in a slow cooker. In a bowl, blend soup, tomatoes with juice, salsa and cumin; spoon over chicken. Cover and cook on low setting for 4 hours, or until chicken is very tender. Shred chicken with 2 forks and return to slow cooker. Add uncooked rice and corn; stir to combine. Cover and cook on low setting for an additional 2 hours, or until rice is tender. Serve with desired garnishes.

Makes 6 to 8 servings.