Slow-Cooker Tex-Mex Chicken and Rice

(17)
  12 reviews

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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