Southwestern Chicken Rice Stew

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Ingredients:

• 6 to 8 chicken tenderloins, about 1 pound, cut into 1/2-inch pieces
• 1 can (15 oz) diced tomatoes
• 1 can chicken & rice or chicken & wild rice soup, undiluted
• 1/2 cup chopped vegetables, celery, bell peppers, carrot, or about 2 tablespoons dried vegetable flakes
• 1 cup frozen corn
• 1 can (4 oz) chopped green chile
• 2 tablespoons converted rice
• 1 small onion, chopped
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• dash oregano
• salt and pepper to taste

Preparation:

Combine chicken tenderloins, tomatoes, and all remaining ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours.
Crockpot chicken stew serves 4.

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