Slow Cooker Taco Chicken and Rice

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 (10 ounce) can cream of chicken soup, low sodium
• 1 (10 ounce) can diced tomatoes and green chilies, no salt added
• 1 T lime juice
• ¼ cup HappyHealthy taco seasoning
• 1 cup instant brown rice
• ½ cup water
• 1 cup low-fat cheddar cheese, shredded

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Trim chicken of excess fat. Wash your hands well with soap and warm water for at least 20 seconds
3. Place chicken in a slow cooker. Combine in a small mixing bowl: cream of chicken soup, tomatoes and green chilies, lime juice, and taco seasoning. Stir to combine. Pour mixture over chicken. Cover and cook on low for 4 hours.
4. Using two forks, shred cooked chicken in slow cooker. Add dry rice and 1/2 cup water to slow cooker. Stir to combine.
5. Cook for 1 hour, or until rice is tender.
6. Stir cheese into chicken and rice.
7. Refrigerate leftovers within 2 hours.