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Tex-Mex Chicken and Rice

Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! —Tracy Long, Bellwood, Nebraska
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 4 boneless skinless chicken breast halves (about 6 ounces each)
  • 1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 cup salsa verde
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed
  • 1 cup uncooked instant brown rice
  • Shredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional

Directions

  • 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.

Test Kitchen tips
  • Place leftover filling in flour tortillas or lettuce cups.
  • Create a Tex-Mex salad by serving the recipe over a bed of lettuce.
  • Nutrition Facts
    1 serving: 254 calories, 4g fat (1g saturated fat), 65mg cholesterol, 757mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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