2 cups converted white rice
1 can diced peeled tomatoes — 28-oz.
1 can tomato paste — 6-oz.
3 cups hot water
1 package chicken taco seasoning mix
–(1.04-oz.) 4 chicken breast halves
–skinless, boneless, cubed 2 medium onions — chopped
1 can diced green chilies — 4-oz.
3/4 teaspoon garlic pepper
1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper. 2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy. 3. Stir in the green chiles and garlic pepper and serve at once.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn’s notes: Made this 6-25-98; added 1 can Mexicorn and 3 cloves chopped garlic. Used mild taco mix and cooked for 3 hours, added 1/2 cup more water and stirred. Cooked another 1-1/2 hours, omitted green chilies and garlic pepper, served with a sprinkling of shredded cheddar cheese and a dollop of sour cream. This was a delicious dinner with everything included in one pot. I only needed to add a side salad.