Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

I love a good crockpot recipe.  And a Mexican one to boot!  The Picky Palate is a great go to blog for excellent recipes!  This is worth a try.  Who doesn't like - throw it all the crockpot & come home to work to a nice dinner.

Crockpot Green Chili Chicken with Rice with Blue Corn Chip Crumbles

Source:  Picky Palate

Ingredients

3-4 large boneless skinless chicken breasts, thawed

2 cans 98% fat free cream of chicken soup

4 oz. can chopped green chiles

1 tsp. cumin

1/2 tsp. kosher salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. Lawry's garlic salt with parsley

6 cups steamed rice

Blue Corn Tortilla Chips, crumbled for garnish

Directions

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

4 servings.