Slow Cooker Tex Mex Chicken And Rice Recipe

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)

Preparation

In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.

Cover; cook on Low setting 6 to 7 hours.

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.