Lunch: Slow-Cooker Tex-Mex Chicken and Rice

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

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)

Instructions

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.

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