jamie's mucho crockpot chicken and rice

How To Make jamie's mucho crockpot chicken and rice

• 1

  WASH AND CLEAN THE WHOLE CHICKEN WELL. PAT DRY AND SALT ALL OVER AND IN THE CAVITY WITH ABOUT 2 TABLESPOON SALT OR JUST SALT TO TASTE
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  2

  PLACE IN THE CROCKPOT AND POUR THE SRIRACHA SAUCE OVER THE CHICKEN
• 3

  ADD ONE JAR OF THE SALSA AND ONE JAR OF WATER. I USED THE SAME JAR THE SALSA WAS IN.
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  4

  LET COOK ON HIGH TILL CHICKEN IS FORK TENDER AND DONE. I THEN RMOVED THE BONES FROM THE CHICKEN AND ADDED THE 1 CUP OF UNCOOKED RICE AND STIRRED THE CHICKEN UP ALL IN THE SAUCE WITH THE RICE. Make sure your crockpot has enough liquid to cook a cup of rice in it and adjust to the amount of uncooked rice for your liquid.
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  5

  LET COOK TILL THE RICE IS TENDER. SERVE IN PLATE WITH REFRIED BEANS AND CHEESE DIP. I SERVED OVER SOME NACO CHIPS AND DRIZZLED SOME ENCHILADA SAUCE OVER THE RICE AND CHICKEN MIXTURE.
• 6

  NOTE: SOME CROCKPOTS COOK SLOWER OR FASTER THAN OTHERS BUT I COOKED MINE ON HIGH FOR ABOUT 5 1/2 HRS.
• 7

  NOTE: YOU MAY CHOOSE TO REMOVE YOUR CHICKEN BEFORE YOU COOK YOUR RICE AND SHRED YOUR CHICKEN . AFTER THE RICE IS TENDER ADD THE CHICKEN BACK AND MIX TOGETHER OR JUST SERVE THE RICE AND CHICKEN OVER IT. I PERSONALLY LIKED IT MIXED ALL TOGETHER THEN ADD SOME ENCHILADA SAUCE OVER IT WITH SOME CHEESE DIP. YOU COULD EVEN ADD SOME BEANS TO THE DISH.
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