EASY CROCK POT CHICKEN AND RICE RECIPES

Steps:

• Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.
• Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
• Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.
• Makes about 2 3/4 cups chicken.

Steps:

• Spray the inside of a crock pot with cooking spray then place chicken in the bottom.
• Cut butter into 6-8 pieces then arrange on top of chicken.
• Combine broth, soup, salt and remaining seasoning in a mixing bowl then stir until smooth. Pour over chicken.
• Cook on High for 3 hours or Low for 6 hours.
• If chicken was cooked on Low, increase temperature to High. Keep crock pot covered at all times to keep heat in. The rice cooks best when starting with HOT liquids.
• Remove chicken from crock pot then shred with two forks. Add chicken and uncooked rice to crock pot then cook on High for 45 minutes.
• Using a fork, stir rice, scraping the bottom and sides of the crock pot, once every 15 minutes. DO NOT over-stir the rice or it will break down and become gummy. Do not open the crock pot more than necessary.
• Check the rice after 45 minutes. My crock pot will cook rice in 45 minutes but all crock pots are different. Continue cooking for 15-20 minutes longer if needed until rice is tender.
• When ready to serve, stir once more with fork to fluff the rice. Serve with hot sauce if desired.