Tex Mex Chicken And Rice Recipe

Ingredients

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

Preparation

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.