Mexican Chicken

Mexican Chicken
Ellen Ondrick

1 cup long-grain rice
1 cup salsa
2 (114+1/2 ounce) cans chicken broth
4 boneless, skinless chicken breasts, cubed

In a slow cooker, mix all ingredients together.  Cover and cook on low for 6 hours, or on high for 4 hours.

Jenna's modified version:
- I only wanted to make enough for me so I just modified the recipe a little bit. It turned out great!

 The salsa I used is Chili's mock salsa that I made when I was home last.  Check out the link below for the recipe for the salsa.

Mexican Chicken
1 cup water plus 1 teaspoon (or one cube) chicken bouillon
1 chicken breast, cubed
1/4 cup salsa
1/4 cup rice

Mix together and cook on low for 3-4 hours.

-Ok. So, this turned out beautifully! I threw everything in the crockpot around 11.  And it was ready about 3! I turned it on keep warm for about 30 minutes until I was ready to eat it.  Very good and REALLY easy.  It isn't very spicy at all, but very moist and delicious.  Give it a try!
The finished product. I am sure it would taste delicious with cheese or sour cream on top of it!