Crock Pot Taco Chicken & Rice AKA Chicken Crack | Just A Pinch Recipes

Name: Crock Pot Taco Chicken & Rice AKA Chicken Crack | Just A Pinch Recipes
Total time: 290 min
Ingredients: 4 boneless skinless chicken breasts or thighs, or the white meat from a rotisserie chicken; 1 large can(s) cream of chicken soup (condensed); 2 package(s) taco seasoning mix; 2 can(s) rotel tomatoes & chilies; about 1/2 cup(s) water, to clean out the cans; 1 can(s) fire-roasted or whole kernel corn, drained-optional; 1 or 2 box(es) goya or old el paso cheesy mexican rice, prepared with water & butter; 1 can(s) black beans, drained-optional; some tortilla chips, shredded cheese, black olive slices, sour cream, salsa, cilantro-optional; some taco shells or tortillas, if you want to use the finished product to fill them

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Gather your ingredients. (The chicken, water, and butter aren’t shown here.) There are also optional ingredients listed, if you want them. See Step #8. Add chicken to...

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Ingredients

4 boneless skinless chicken breasts or thighs, or the white meat from a rotisserie chicken
1 large can(s) cream of chicken soup (condensed)
2 package(s) taco seasoning mix
2 can(s) rotel tomatoes & chilies
about 1/2 cup(s) water, to clean out the cans
1 can(s) fire-roasted or whole kernel corn, drained-optional
1 or 2 box(es) goya or old el paso cheesy mexican rice, prepared with water & butter
1 can(s) black beans, drained-optional
some tortilla chips, shredded cheese, black olive slices, sour cream, salsa, cilantro-optional
some taco shells or tortillas, if you want to use the finished product to fill them