Slow Cooker Fiesta Chicken Bake

1 lb. chicken breasts, cut into pieces
2 cups instant rice, uncooked
3 cans Fiesta Cheese soup
1 cup water
1 pkg frozen or canned Fiesta corn
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 tsp. paprika
salt and pepper to taste
3/4 cup tortilla chips, broken
3 tablespoons butter
1/2 tsp. Mexican seasoning
1 tablespoon Cilantro, chopped (if desired)

Combine soup, water, rice and corn in slow cooker. Add chicken on top and season with salt and pepper and paprika. Place onions and celery on top of chicken. Cook for 6-8 hours on low or 3-4 hours on high.

Just before serving, put butter in skillet; add chips and Mexican seasoning. Cook for 3 minutes stirring constantly. Add cilantro (if desired) then sprinkle on chicken mixture before serving.

NOTE: You can substitute cream of chicken soup or cheese soup for part of the soups if you like. You might even add some jalapeno if you like it really hot.