Green Chili Chicken

4 skinless, boneless, chicken breast halves
1.5 cups chopped onion
1 - 10.5 oz can reduced fat cream of chicken soup
1 - 4.5 oz can green chilies
1 tbs oil
1 tsp salt

Incude white rice already cooked, instant, or uncooked with cooking instructions

Include 1 bag frozen Mexican veggies

Combine all except rice and veggies in crock pot. Cover, cook on high 1 hour, reduce heat to low for 6 hours. Add defrosted veggies last hour.
Serve over rice.