Ingredients
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1 (10 1/2 ounce) can Rotel tomatoes & chilies, do not drain
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1 (10 3/4 ounce) can cream of chicken soup, undiluted
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1 cup water
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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1/2 teaspoon onion powder
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3 medium boneless skinless chicken breasts, frozen
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1/2 cup low-fat sour cream
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1/2-3/4 cup ricotta cheese
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1 cup monterey jack cheese, grated
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2 cups instant rice
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1 small chicken bouillon cube
Instructions
- Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours.
- Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour.
- Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.