1½ lb boneless, skinless chicken breasts 1 cup frozen whole kernel corn, thawed ½ cup chopped yellow onion 1 (10-oz) can cream of chicken soup 1 (10-oz) can diced tomatoes and green chiles

Combine chicken, corn, and onion in a 5- to 7- quart slow cooker. Stir together soup, tomatoes, and ½ cup water in a bowl; pour over chicken. Cover and cook on Low 6 to 7 hours or until chicken is very tender. Serve creamy chicken over Spanish Rice.