Crockpot Queso Smothered Chicken & Rice

Ingredients

boneless, skinless chicken breasts, halved

• 1 (10 oz.) can Rotel, undrained

• 8 oz. Velveeta, cubed

• 1 cup heavy cream

• 1–2 Tbsp McCormick Grill Mates Chipotle & Roasted Garlic Seasoning

• 2 cups Minute Rice

• 1 cup of chicken broth

• 1 Tbsp butter

• 1 Tbsp tomato paste

• 1 tsp chili powder

• ½ tsp garlic salt

• ½ tsp cumin

Directions

1. Cut each chicken breast in half and place the pieces in the crockpot.
2. Season generously with the McCormick Grill Mates Chipotle & Roasted Garlic Seasoning.
3. Pour the undrained Rotel over the chicken.
4. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken is cooked through and tender.
5. About 30 minutes before serving, stir in the cubed Velveeta and heavy cream until the sauce is smooth and creamy.

1. Cook two bags of Minute Rice according to the package directions.
2. Once cooked, carefully drain any remaining water, remove the rice from the bags, and return the cooked rice to the pot.
3. Then stir in the butter, tomato paste, chili powder, garlic salt, and cumin.
4. Add in 1 cup of Chicken Broth and stir.
Serve the chicken over the seasoned rice and spoon the creamy queso sauce over the top.
Optional toppings: Fresh cilantro, green onions, avocado, crushed tortilla chips, or a squeeze of fresh lime.

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