1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
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Steps
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.
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Converted rice has been processed so that the rice is less likely to become gummy, making it an ideal slow cooker ingredient.
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