Crock-Pot Cheesy Mexican Chicken and Rice
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 4 boneless skinless chicken breasts
- 1 (15 1/2 ounce) jar tostitos queso sauce
- 1 (16 ounce) jar salsa
- 3 teaspoons taco seasoning
- 1⁄2 teaspoon garlic powder (or to taste)
- 1 cup chicken stock or 1 cup broth
- 1 cup rice (I use basmati rice)
- sour cream (optional)
directions
- 1. Place chicken breasts in the crockpot.
- 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
- 3. Pour the mixture over the chicken.
- 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
- 5. Garnish with sour cream if desired.
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