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Recipe Source: cdkitchen.com
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Mexican Chicken Chili With Rice
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Serves/Makes: 4
Ready in: > 5 hrs
- 4 boneless skinless chicken breasts (can be frozen)
- 1 packet (1 1/4 ounce size) taco seasoning mix
- 1 can (32 ounce size) diced tomatoes
- 1 can (15 ounce size) kidney beans, undrained
- 1 can (15 ounce size) corn (or frozen equivalent)
- chopped onion (optional)
- sour cream (optional)
- cheddar cheese (optional)
- 2 cups rice (uncooked)
Place chicken breasts in bottom of crock pot. Top with seasoning mix, diced tomatoes, kidney beans, and corn. Cook on Low 8 hours. With two forks shred the chicken in the crock pot. Cook rice according to directions on box. Put rice in bowl and serve chicken mixture on top of the rice. Top with chopped onion, sour cream, cheese, or crumbled tortilla chips, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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