Slow Cooker Mexican Chicken & Rice Stew

Name: Slow Cooker Mexican Chicken & Rice Stew Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 1 lb. boneless skinless chicken breasts; 1/2 can black beans (drained and rinsed); 1/2 can whole kernel sweet corn (drained); 1 can fat free cream of mushroom soup; 1 can water; 1 can Rotel diced tomatoes & green chilies; 1/2 can fat free chicken broth; 1/2 package taco seasoning; 3 tbs. chopped fresh cilantro; 1/5 cup whole grain brown rice; 1/2 cup shredded 2% mexican cheese; 2 green onions diced

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 6

Ingredients

1 lb. boneless, skinless chicken breasts1/2 can black beans (drained and rinsed)1/2 can whole kernel sweet corn (drained)1 can fat free cream of mushroom soup1 can water1 can Rotel diced tomatoes & green chilies1/2 can fat free chicken broth1/2 package taco seasoning3 tbs. chopped fresh cilantro1/5 cup whole grain brown rice1/2 cup shredded 2% mexican cheese2 green onions, diced

Directions

Put chicken in crock pot, add remaining ingredients, except for rice and cheese. Cook on high for 2 hours. Add rice, stir and reduce cook for another hour. Remove chicken and shred. Return to pot and continue to cook for another hour. Top each serving with cheese and diced green onions.

Serving Size: Makes 6 servings (bowls)

Servings Per Recipe: 6

Nutritional Info Amount Per Serving