Slow Cooker Mexican Chili Bowls From Del Monte®

• 3 (14.5 ounce) cans Del Monte(R) Diced Tomatoes with Zesty Mild Green Chilies, undrained
• 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (1.25 ounce) package taco seasoning mix
• 2 tablespoons mini chocolate chips
• 12 ounces boneless, skinless chicken breasts or thighs
• 2 tablespoons creamy peanut butter
• 2 (8.8 ounce) packages heat-and-serve brown rice
• Topping Options:
• Sour cream or plain Greek yogurt
• Shredded Cheddar cheese
• Sliced green onion
• Chopped fresh cilantro
• Lime wedges

1. Combine tomatoes, corn, beans, taco seasoning and chocolate chips in a 5-qt. slow cooker. Add chicken, lightly press down into tomato mixture to cover slightly. Cover and cook 8 hours on LOW or 4 hours on HIGH.
2. Remove chicken and cut into bite size pieces; return to slow cooker and stir in peanut butter. Prepare rice according to package directions. Serve chili in bowls over rice, with toppings, as desired.

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Taken from www.allrecipes.com/recipe/238947/slow-cooker-mexican-chili-bowls-from-del-monte/ (may not work)