Southwest Chicken and Rice - Crockpot

This recipe is great due to the crock pot, and helps satisfy a craving for mexican food since most tortillas are off my table.

1 cup brown rice
3 cups water
1 lb boneless skinless chicken thighs
1 jar of salsa (to your liking, I put in extra)
2 bags of Hanover Latino Blend frozen vegetables
1 onion
1 tsp olive oil for sauteeing
1 tsp creole seasoning or cayenne pepper - anything you like.
optional: sour cream or shredded cheddar cheese, serving garnish.

Put rice, salsa and 3 cups water in crock pot and set to low.

Begin preparing other ingredients.

Slice onion and sautee in pan over hot heat and olive oil, just until they are slightly caramelized but still firm and crunchy. Move onion to crock pot.

Season the each side of the chicken thighs with the seasoning of your choice, and place them in the pan used to cook the onion. Brown on each side and cook completely. Use two forks to shred the chicken, and place in crock pot.

Add the frozen vegetables and set crock pot to low, and it will be done in a few hours (check rice for doneness)

Enjoy with a dollop of sour cream or cheddar cheese if you wish.