Crock-Pot Cheesy Chicken Mexican Rice
4 boneless skinless chicken breasts
1 (15 1/2 ounce) jars tostitos queso sauce
1 (16 ounce) jars 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
Place chicken breasts in the crockpot. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. Pour the mixture over the chicken. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. Garnish with sour cream if desired.
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