Crockpot Mexican Rice And Chicken
Serving Size / Yield
- 3 lbs. boneless, skinless chicken thighs
- 1 28 oz. can crushed tomatoes
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cloves of garlic, minced
- 1 tsp. seasoned salt
- 1/2 tsp. black pepper
- 3 T. chili powder
- 1/2 tsp. cumin
- 2 C. chicken stock
- 2 1/2 C. instant white rice
Combine the tomatoes, onion, pepper, garlic, chicken stock, and spices in your slow cooker.
Add the chicken and cover with the tomato mixture.
Cover and cook on high for four hours.
During the last 30 minutes of cooking, add the rice and stir and recover to finish cooking.
Serve and enjoy.