- 6-8 raw chicken breast
- 40 oz. of salsa, stir
- 1 1/2 cups of uncooked rice
- 32 oz. chicken stock
- 1/2 tsp garlic salt
- 1/2 tsp. black pepper
- 1/2 bunch of cilantro to taste
- 16 oz. of Velveeta Cheese, chopped (Optional)
Steph T. said if you are on a dairy free diet, you can make this recipe without the cheese and it is still mighty tasty!
1. Cut 6-8 raw chicken breast into bite size peices and chop.
2. Cover. Stir in approximately 40 oz. salsa with chicken.
3. Cover. Cook on high for 3 hours.
4. Add 1-1/2 cups of uncooked rice after the 3 hours.
5. and…32 oz chicken stock.
6. Cover. Cook on Low for 1 ½ hours or until rice is tender
Optional: Add 16 oz. of Velveeta Cheese chopped
Optional: Let cheese melt on Low for 30 minutes
Happy Crocking!
Provided by Steph T. via facebook.com/crockpotgirl
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Nutrition facts include the 16 oz. Velveeta Cheese
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Great easy dish. For some reason the rice didn’t get cooked all the way for me even though I followed the directions. I will make again skipping adding the rice and broth. I will add the cheese after it cooks in just the salsa. Will probably be great over cooked rice or as quesadillas or tacos. Flavor was excellent. Thanks
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