Creamy Southwest Crock Pot Chicken with rice and melted cheddar cheese for an easy comfort meal.

Scale

4 Chicken Breasts

1/2 Onion diced

1 can Black Beans drained

1 can Corn drained

1 can Cream of Chicken Soup

1 can Diced Tomatoes with Green Chiles

1 cup Milk

1 Tbsp Taco Seasoning

1 tsp Paprika

1 tsp Pepper

3 cups Cooked White Rice

2 cups Sharp Cheddar Cheese shredded

1. Place chicken breasts in crock pot

2. Add beans, corn, tomatoes, onion, soup, and milk

3. Add seasoning and cook

4. Shred chicken and return

5. Add rice and cheese

6. Top with cheese and melt

Store leftovers in airtight container

Add milk when reheating