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Enjoy this recipe from Weeknight Dinners.
Submitted by: Tracy Long from Bellwood, NE
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
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. | |
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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. |
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