MENU
  • Pinterest
    48
  • Save
    2K
  • Print
    291
  • Facebook
    31
  • Email
    40

Slow-Cooker Tex-Mex Chicken and Rice

  • Prep 10 min
  • Total 6 hr 15 min
  • Ingredients 7
  • Servings 5

Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

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

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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment