Servings: 6

4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
10¾ ounce can cream of chicken soup 10¾ ounce can cream of chicken soup
10 ounce can diced tomatoes with green chilies 10 ounce can diced tomatoes with green chilies
1 cup salsa verde 1 cup salsa verde
1 teaspoon ground cumin 1 teaspoon ground cumin
1 cup quick cooking brown rice, uncooked 1 cup quick cooking brown rice, uncooked
1½ cup fresh or frozen corn 1½ cup fresh or frozen corn
Garnish: subheading: Garnish:
shredded cheddar cheese shredded cheddar cheese
sour cream sour cream
tortilla chips tortilla chips
diced avocado diced avocado
sliced black olives sliced black olives

Place chicken in a slow cooker.
In a bowl blend soup, tomatoes with juice, salsa and cumin; spoon over chicken. Cover and cook on low setting for 4 hours, or until chicken is very tender.
Shred chicken with 2 forks and return to slow cooker.
Add uncooked rice and corn; stir to combine. Cover and cook on low setting for an additional 2 hours, or until rice is tender.