Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

3-4 large boneless skinless chicken breasts, thawed
2 cans of 98% fat free Cream of Chicken soup
4 oz. can chopped green chilies
1 tsp. cumin (I like to put 2 tsp.)
1/2 tsp. of Kosher salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic salt
1/4 tsp parsley

Place chicken, soup, cumin, salt, pepper and garlic salt, green chiles into crockpot on low.  Let cook for 4-6 hours on low or until chicken is tender and falls apart easily. With 2 forks, shred chicken in the sauce.  Spoon over rice and garnice with crumbled tortiall chips.