Shelly's Recipe

SOUTHWESTERN CHICKEN RICE STEW - Crock pot

Category: Stews

6 to 8 chicken tenderloins, about 1 lbs, cut into 1/2-inch pieces
1 (15 oz) can diced tomatoes
1 can chicken & rice or chicken & wild rice soup, undiluted
1/2 cup chopped vegetables, celery, bell peppers, carrot, or about 2 tbsp dried vegetable flakes
1 cup frozen corn
1 (4 oz) can chopped green chile
2 tbsp converted rice
1 small onion, chopped
1/4 tsp cumin
1/2 tsp garlic powder
Dash oregano
Salt and pepper to taste

Combine chicken tenderloins, tomatoes, and all remaining ingredients in the crock pot. Cover and cook on LOW for 6 to 8 hours. Serves 4.