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Slow-Cooker Tex-Mex Chicken and Rice

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By Pillsbury Kitchens
Updated Oct 13, 2010
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Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home.

Slow-Cooker Tex-Mex Chicken and Rice

  • Prep Time 10 min
  • Total 6 hr 15 min
  • Ingredients 7
  • Servings 5
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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 thick & chunky salsa
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup sour cream
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Make With
Progresso Broth

Instructions

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

610 Calories
24g Total Fat
34g Protein
63g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
220
Total Fat
24g
38%
Saturated Fat
13g
63%
Trans Fat
1/2g
Cholesterol
110mg
36%
Sodium
880mg
37%
Potassium
550mg
16%
Total Carbohydrate
63g
21%
Dietary Fiber
2g
8%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
30%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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