Ingredients▢4 Chicken Breasts▢½ 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 ShreddedInstructionsPlace 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!
Southwest Crock Pot Chicken and Rice
