Ingredients
- 4 boneless chicken breast
- 16 oz jar salsa
- 2 C frozen onion and pepper blend
- salt and pepper to taste
- 8 oz quick cook Mexican rice
- 2 avocados
Instructions
- Add first 4 ingredients to slow cooker. Cook on low for 6-8 hours.
- Shred chicken. Cook rice according to package directions.
- Serve chicken on top of rice and with sliced avocado.
Ingredients
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Instructions
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