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.

  • prep time 10 min
  • total time 6 hr 15 min
  • ingredients 7
  • servings 5

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    63g
    63%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    30%;
    Iron
    30%;
    Exchanges:
    4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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