I made this recipe up by combining all different recipes together, I wanted a mexican feel with beans and corn but wanted to include chicken and sour cream!! Yep I did it, and it was damn good too!! Oh and this recipe makes two other recipes as leftovers!!! YES make this dish and choose either my Mexican Lasagna to make with the leftovers or roll them up and make a Chicken Empenada. Or heck, turn it into Cheesy Chicken Tortilla Cups! Make taco or Enchilada’s the possibilities with this dish is just endless.
1 Can of black beans (I used low sodium)
1 Small bag of frozen corn, thawed
1 Can of stewed diced tomatoes (I used the kind with basil, garlic & onion seasoning in it!)
1 Can of Cream of Chicken (fat free)
3 Chicken Breasts
2 tbsp. of Taco Seasoning
2 bags of brown rice
1 large can of green chillies
2% Shredded mozzarella cheese
Light Sour Cream, Scallions and more cheese for topping
What to do:
Place the chicken breasts on the bottom of your crock. Sprinkle the taco seasoning on top of the chicken.
Add in the cream of chicken, beans, corn and diced tomatoes.
Stir together and cook on low for 7-8 hours depending on your crock. Don’t be alarmed if it looks liquidy (once you add the rice in it thickens up.) A half hour before it ready take out the chicken breasts and shred (Or you can use a spoon and pull it apart in the crock, I like mine really shredded so I take it out)
Put the chicken back in and add the rice.
Cook for the last half hour. The last 5 minutes sprinkle mozzarella cheese on top of the mixture.
Cover so the cheese melts. WOW how good does that look!!
Top with your favorite toppings and dig in!!!! We like sour cream, scallions and a little more cheese never hurt anyone right?