Instructions: 1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper.

2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.

3. Stir in the green chiles and garlic pepper and serve at once.

Cuisine: "Mexican"

Lynns notes: Made this 6-25-98; added 1 can Mexicorn and 3 cloves chopped garlic. Used mild taco mix and cooked for 3 hours, added 1/2 cup more water and stirred. Cooked another 1-1/2 hours, omitted green chilies and garlic pepper, served with a sprinkling of shredded cheddar cheese and a dollop of sour cream. This was a delicious dinner with everything included in one pot. I only needed to add a side salad.

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