Slow-Cooker Tex-Mex Chicken and Rice

  • Prep 10 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

Expert Tips

Converted rice has been processed so that the rice is less likely to become gummy, making it an ideal slow cooker ingredient.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
220
% Daily Value
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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