Cheesy Taco CrockPot Chicken over Rice

Cheesy Taco Chicken over Rice (CrockPot)

      What you need:  

• 1 lb (3 medium breasts) of chicken breast, but into 1 inch cubes. 
• 10.75-oz. can condensed nacho cheese soup (campbells)
• 2-3 cups cooked rice
• 2 cups frozen whole kernel corn 
• 1/2 packet of mild taco seasoning
• 2  -  14.5-oz. cans Mexican-style stewed tomatoes, undrained
   
   
  What you do: 
  •   In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.Sprinkle the 1/2 packet of taco seasoning on top
  •  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Put over steamed white or brown rice. Top with sour cream. Makes 6 servings