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.