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Crock Pot Tex Mex Chicken and Rice




Source of Recipe


Marla


List of Ingredients




Crock Pot Tex Mex Chicken and Rice

1 lb. boneless, skinless chicken thighs, cut into 3/4" pieces
1-1/2 cups uncooked converted long grain white rice
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (14 oz.) chicken broth
1 can (4 oz.) Old El Paso® chopped green chiles
1 cup sour cream
1 cup (4 oz.) shredded Colby Monterey Jack cheese blend



Recipe



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

Cover; cook on LOW heat setting 6 to 7 hours.

About 5 minutes before serving, turn off heat on crock pot/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

Makes: 5 servings (1-1/3 cups each).

Nutrition Information:
Per serving (1-1.3 cups) = Calories 610, Calories from Fat 220,
Total Fat 24 g, Saturated 13 g,
Trans Fat 1/2 g, Cholesterol 110 mg, Sodium 880 mg, Total Carbs 63
g, Dietary Fiber 2 g,
Sugars 4 g, Protein 34 g.