Crock Pot Southwest Chicken and Rice

INGREDIENTS

• 4 Chicken Breasts
• ½ Onion diced
• 1 can Black Beans Drained and Rinsed
• 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

DIRECTIONS

1. Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, onion, cream of chicken soup, milk, paprika, taco seasoning and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the chicken, shred and return it back to the crock pot.
4. Stir in the cooked rice and 1 cup of the shredded cheese.
5. Top with the remaining cheese. Cover and allow the cheese to melt (3-5 minutes).
6. Serve immediately and store the leftovers in an air tight container. Enjoy!