Slow Cooked Mexican Chicken and Corn Soup

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 (1 lb) bag frozen corn
• 2 (14 ounce) cans chicken broth
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
• 34 cup uncooked instant brown rice
• 1 (1 1/4 ounce) package taco seasoning mix

1. In 3-1/2 to 4-quart slow cooker, combine chicken, corn, broth and tomatoes; mix well.
2. Cover; cook on Low setting 8 to 10 hours.
3. About 20 minutes before serving, stir in rice and taco seasoning mix.
4. Cover; cook on High setting 10 minutes longer or until rice is tender.
5. Stir before serving.

chicken thighs, corn, chicken broth, tomatoes, brown rice, taco seasoning mix

Taken from www.food.com/recipe/slow-cooked-mexican-chicken-and-corn-soup-162969 (may not work)