Cheesy Crock Pot Chicken With Rice

• 1 (10 1/2 ounce) can Rotel tomatoes & chilies, do not drain
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 cup water
• 1 small chicken bouillon cube
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 3 medium boneless skinless chicken breasts, frozen
• 1/2 cup low-fat sour cream
• 1/2 - 3/4 cup ricotta cheese
• 1 cup monterey jack cheese, grated
• 2 cups instant rice

1. 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.
2. 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.
3. 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.

tomatoes, cream of chicken soup, water, chicken, salt, garlic powder, black pepper, onion powder, chicken breasts, lowfat sour cream, ricotta cheese, cheese, instant rice

Taken from www.food.com/recipe/cheesy-crock-pot-chicken-with-rice-368377 (may not work)