Serves: 7
Total Calories: 179
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.
Tip: Shred a block of cheese in a jiffy. Freeze wrapped cheese for 10 to 20 minutes...it will just glide across the grater!
This Tex-Mex Chicken & Rice recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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