Creamy Mexican Chicken by erynn1010


1 lb boneless, skinless chicken breasts 1 cup frozen whole kernel corn, thawed cup chopped yellow onion 1 (10-oz) can cream of chicken soup 1 (10-oz) can diced tomatoes and green chiles


Combine chicken, corn, and onion in a 5- to 7-
quart slow cooker. Stir together soup, tomatoes,
and cup water in a bowl; pour over chicken.
Cover and cook on Low 6 to 7 hours or until
chicken is very tender. Serve creamy chicken
over Spanish Rice.