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Message: <blockquote data-quote="moreluck" data-source="post: 52120">Tex-Mex Chicken And Rice (Crockpot)  Ingredients: 1 pound boneless skinless chicken thighs -- cut into 3/4-inch pieces 1 1/2 cup uncooked converted long-grain white rice 1 cup salsa 1 can (14 ounce size) chicken broth 1 can (4.5 ounce size) chopped green chiles 1 cup sour cream 1 cup shredded colby-monterey jack cheese blend  Directions: In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.   Cover; cook on Low setting 6 to 7 hours.   About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa, if desired.</blockquote>