Slow-Cooker Tex-Mex Chicken and Rice

(17)
  12 reviews
  • 10 min prep time
  • 6 hr 15 min total time
  • 7 ingredients
  • 5 servings

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)

Directions

  1. 1 In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.
  2. 2 Cover; cook on Low setting 6 to 7 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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