INGREDIENTS

  • 4whole chicken breasts
  • 1 (10ounce)can diced tomatoes with green chilies
  • 3 tablespoons taco soup seasoning
  • 1-2 cup instant rice
  • 1/2-1 cup shredded monterey jack and cheddar cheese blend

DIRECTIONS

  1. In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
  2. Add instant rice, making sure all grains are moist. Cook on low 5-15 minuets.
  3. Mix in cheese, leave in crock-pot until melted.
  4. Serve chicken and rice separately or together.
  5. Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.