Southwest Crock Pot Chicken and Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 15 minutes

Ingredients

4 Chicken Breasts

1/2 Onion (diced)

1 can Black Beans (Drained and Rinsed)

1 can Corn (Drained)

1 can Cream of Chicken Soup

1 can Diced Tomatoes with Green Chiles

1 cup Milk

1 Tbsp Taco Seasoning

1 tsp Paprika

1 tsp Pepper

3 cups Cooked White Rice

2 cups Sharp Cheddar Cheese (Shredded)

Directions

Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, cream of chicken soup, milk, paprika, taco seasoning and pepper.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the chicken, shred and return it back to the crock pot.

Stir in the cooked rice and 1 cup of the shredded cheese.

Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).

Serve immediately and store the leftovers in an air tight container. Enjoy!

Nutrition

• Calories: 680 kcal
• Total Fat: 22 g
• Saturated Fat: 11 g
• Cholesterol: 144 mg
• Sodium: 828 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 56 g