Slow Cooker Mexican Chili Bowls From Del Monte® - cooking recipe

Ingredients

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

Preparation

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.
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.