Slow Cooker Tex-Mex Chicken and Rice

Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home.

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Servings 5

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( 16 ) Ratings

16 Ratings

5 Stars 11%

4 Stars 21%

3 Stars 21%

2 Stars 32%

1 Stars

Member Reviews ( 11 )

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ingredients 7
Prep Time 10 min
Total Time 6 hr 15 min

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)

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Directions

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.