|5 min||4 h||4|
|3 spray (about 1/3 second)||Cooking spray, vegetable oil (enough to coat Crock Pot)|
|2 breast||Chicken breast, boneless, skinless (cubed)|
|1 cup||Brown rice, medium-grain, dry (rinsed and drained)|
|1 can (10oz)||Enchilada sauce, canned|
|1 can (4oz)||Green chiles, canned|
|1/2 cup||Chicken broth (stock)|
|1 medium||Yellow onion (chopped)|
|1 cup||Pico de gallo|
|1/2 cup||Queso fresco cheese (crumbled)|
|1 cup||Greek yogurt, plain, fat-free|
Spray your Crock Pot with non-stick spray and add the chicken, rice, enchilada sauce, green chilies, chicken broth, onion, cumin and salt.
Stir to combine and cook on low for 5-6 hours or high for 3-4 hours. Serve topped with pico de gallo, queso fresco, avocado, and Greek yogurt.