Soup

Crock Pot Chicken and Rice Stew is for Soup.

Crock Pot Chicken and Rice Stew takes 15 minutes to prepare.

Crock Pot Chicken and Rice Stew takes 270 minutes to cook.

Crock Pot Chicken and Rice Stew makes 10 servings.

The ingredients for Crock Pot Chicken and Rice Stew are:

2 boneless, skinless Chicken Breasts
2 cans Del Monte Diced Tomatoes, no salt added
1 can Yellow Sweet Corn
1 can diced Green Chilies
3 cloves Garlic, minced
1 medium Yellow Onion, diced
1.5 cups White Rice (can substitute Brown Rice)
~3 cups Swanson Chicken Broth, Reduced Sodium
Water

The following seasonings all "to taste":
Chili Powder
Ground Cumin
Salt
Black Pepper
Poultry Seasoning
Paprika
Cayenne Pepper (a little bit goes a long way)

Here is how you make Crock Pot Chicken and Rice Stew:

Place the chicken breasts, diced tomatoes, corn, green chilies, onion and garlic in a Crock Pot. Add about 1 can (use one of the empty diced tomatoes cans) of tap water. Add about 2 cups of chicken broth and all the seasonings. All the seasonings are to taste, but remember that a little Cayenne goes a LONG way. I used (approx.)- .5 tsp salt, .5 tsp pepper, 1.5 tbsp chili powder, 1 tsp ground cumin, .5 tsp paprika, .25 tsp cayenne pepper, and 1 tsp poultry seasoning (I used a salt-free poultry seasoning). Cook on HIGH for about 3 hours, stirring every once in a while.Remove the chicken breasts, and shred them using 2 forks. Add the chicken back in, and add the rice. Continue to cook on HIGH for another 1-1.5 hours, stirring periodically. The rice will absorb a lot of the liquid, so you can periodically add more chicken broth or water. I find that this comes out similar to a stew, with only a bit of broth left. If you would rather have a soup, I would suggest substituting tortilla strips or noodles that don't absorb as much liquid as the rice does. I like to serve this with a bit of shredded Authentic Mexican Cheese on top. Makes somewhere around 8-10 servings of 1-2 cups. (I am having a hard time measuring the whole thing out because the left overs are still in the fridge. It does make A LOT though!)Number of Servings: 10Recipe submitted by SparkPeople user KISSYTINA.

The nutritional information for Crock Pot Chicken and Rice Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 135.9

• Total Fat: 1.1 g
• Cholesterol: 27.4 mg
• Sodium: 449.4 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 2.6 g
• Protein: 14.1 g