Things You'll Need:
- 4 whole boneless, skinless chicken breasts (or 8 breast halves)
- 1 green or red bell pepper
- 1 large (16-oz.) jar salsa, mild
- 2 cups instant white rice
- 1/4 tsp. cumin
- Salt and pepper to taste
-
Step 1
Rinse chicken breasts in cold water; pat dry with paper towels. Place in a single layer at the bottom of the crock pot.
-
Step 2
Wash, seed and finely chop pepper; sprinkle across chicken breasts. Add entire jar of salsa and cumin to crock pot. Set crock pot to low heat.
-
Step 3
After 6 to 8 hours, use tongs to remove chicken to platter. Cover with foil to keep warm.
-
Step 4
Add instant rice to liquid in crock pot, and turn to high setting. Cover and let cook another 30-35 minutes, until liquid is absorbed into rice.
-
Step 5
Cut chicken into strips if desired, and serve on top of cooked rice. Season with salt and freshly ground black pepper, if desired.












