* 1 lb boneless skinless chicken thighs, cut into 1" pieces
* 1 package (1 lb) frozen corn
* 2 cans (14 1/2 oz each) chicken broth
* 1 can (14 1/2 oz) Mexican style stewed tomatoes, undrained
* 3/4 cup uncooked instant brown rice
* 1 package (1 1/4 oz) taco seasoning
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1. Combine chicken, corn, broth and tomatoes in crock pot.
2. Cover and cook on low 8-10 hours.
3. Add rice and taco seasoning.
4. Turn heat to high, cover and cook another 10-15 minutes.
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