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Crock Pot Tex-Mex Chicken and Rice Recipe

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This recipe for Crock Pot Tex-Mex Chicken and Rice, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Rako
Added: Saturday, September 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup converted uncooked white rice
1- 28 oz. can diced peeled tomatoes
1- 6 oz. can tomato paste
3 c. hot water
1 pkg. dry taco seasoning mix
4 whole boneless, skinless chicken breasts, uncooked and cut into 1/2" cubes
2 medium onions chopped
1 green pepper, chopped
1- 4 oz. can diced green chilies
1 tsp. garlic powder
1/2 tsp. pepper

Directions:
Directions:
Combine all ingredients except chilies and seasonings in large slow cooker. Cover. Cook on low 4 - 4 1/2 hours, or until rice is tender and chicken is cooked. Stir in green chilies and seasonings and serve. Serve with mixed green leafy salad and refried beans.

Personal Notes:
Personal Notes:
If in a hurry, I don't cut up chicken and then cook for 8 hours on low. I have also used skinless chicken thighs.

 

 

 

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