Slow Cooker Tex-Mex Chicken and Rice

By NailCandy

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 1/2 cups uncooked converted long-grain white rice
• 1 cup Old El Paso® Thick 'n Chunky salsa
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1 cup sour cream
• 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

Details

Servings 1
Cooking time 375mins
Adapted from pillsbury.com

Preparation

Step 1

1. In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.

2. Cover; cook on Low setting 6 to 7 hours.

3. About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired.