Ingredients
1
cup uncooked brown rice
3
boneless skinless chicken breasts
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
package (1.25 oz) Old El Paso™ taco seasoning mix
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
10
to 12 tortillas bowls from 2 packages (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
Preparation
Spray slow cooker with cooking spray. Pour 1 cup uncooked brown rice in bottom. Place 3 boneless skinless chicken breasts on top of rice; sprinkle with 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
Pour 1 carton (32 oz) Progresso™ chicken cooking broth (4 cups) around chicken. Add 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained.
Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cooked rice appears on surface.
Remove chicken from slow cooker to cutting board. With 2 forks, shred chicken; return to slow cooker and stir. Serve chicken mixture in 10 to 12 Old El Paso™ soft tortilla taco boats; top with favorite taco toppings.
