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1
Spray slow cooker with cooking spray. Pour 1 cup uncooked brown rice in bottom. Place 3 boneless skinless chicken breasts on top of rice; sprinkle with 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
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2
Pour 1 carton (32 oz) Progresso™ chicken cooking broth (4 cups) around chicken. Add 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained.
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3
Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cooked rice appears on surface.
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4
Remove chicken from slow cooker to cutting board. With 2 forks, shred chicken; return to slow cooker and stir. Serve chicken mixture in 10 to 12 Old El Paso™ soft tortilla taco boats; top with favorite taco toppings.
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