Dinner

Slow Cooker Mexican Chicken and Rice Stew is for Dinner.

Slow Cooker Mexican Chicken and Rice Stew takes 10 minutes to prepare.

Slow Cooker Mexican Chicken and Rice Stew takes 240 minutes to cook.

Slow Cooker Mexican Chicken and Rice Stew makes 6 servings.

The ingredients for Slow Cooker Mexican Chicken and Rice Stew are:

1 lb. boneless, skinless chicken breasts
1/2 can black beans (drained and rinsed)
1/2 can whole kernel sweet corn (drained)
1 can fat free cream of mushroom soup
1 can water
1 can Rotel diced tomatoes & green chilies
1/2 can fat free chicken broth
1/2 package taco seasoning
3 tbs. chopped fresh cilantro
1/5 cup whole grain brown rice
1/2 cup shredded 2% mexican cheese
2 green onions, diced

Here is how you make Slow Cooker Mexican Chicken and Rice Stew:

Put chicken in crock pot, add remaining ingredients, except for rice and cheese. Cook on high for 2 hours. Add rice, stir and reduce cook for another hour. Remove chicken and shred. Return to pot and continue to cook for another hour. Top each serving with cheese and diced green onions.Serving Size: Makes 6 servings (bowls)

The nutritional information for Slow Cooker Mexican Chicken and Rice Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 235.4

• Total Fat: 4.0 g
• Cholesterol: 43.7 mg
• Sodium: 1,111.0 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 2.9 g
• Protein: 22.1 g

Slow Cooker Mexican Chicken and Rice Stew is Mexican cuisine.