Tex-Mex Chicken and Rice

Modified from Pillsbury

1 lb boneless skinless chicken breasts (they used thighs), diced

1 ½ cups uncooked white rice (they used some fancy stuff, I used regular rice)

1 cup chunky salsa

1 ¾ cups chicken broth

1 can chopped green chiles

1 cup sour cream

1 cup shredded cheddar cheese

In a crock pot, mix chicken, rice, salsa, broth and chiles. Cover and cook on LOW for 6 to 7 hours.

A few minutes before serving, turn off and then stir sour cream and half of cheese. Sprinkle rest on top. Cover and let stand for 5 minutes or until cheese melts.

Can serve with additional salsa.

Serves 5.