Tex-Mex Chicken and Rice

Name: Tex-Mex Chicken and Rice
Prep time: 10 min
Cook time: 4 min
Total time: 4 min
Ingredients: 4 boneless skinless chicken breast halves (about 6 ounces each); 1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted; 1 can (10 ounces) diced tomatoes and green chiles; 1 cup salsa verde; 1/2 teaspoon ground cumin; 1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed; 1 cup uncooked instant brown rice; Shredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional

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Prep Time: 10 minutes

Cook Time: 4 hours

Total: 4 hours, 10 minutes

Servings: 6

Author : Taste of Home

$Tex-Mex Chicken and Rice$

Ingredients

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4 boneless skinless chicken breast halves (about 6 ounces each)1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chiles1 cup salsa verde1/2 teaspoon ground cumin1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed1 cup uncooked instant brown riceShredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional

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Instructions

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In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.