Crockpot Green Chili Chicken and Rice

This recipe is easy, cheap and delicious, exactly the kind of meal that appeals to me. I even used the leftovers in burritos the next day for lunch.

Source:http://picky-palate.com

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry's garlic salt with parsley
6 Cups steamed rice of choiceBlue Corn Tortilla Chips, crumbled for garnish (I used brown rice)


1. Place chicken, soup, green chilis, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

WW Points = 7 including 1 c brown rice