I'm short on time today, so I did this as a one pot meal on the stove. However, if you are following the recipe to a T, I would recommend seasoning and browning the chicken before putting it in the slow cooker. It helps lock in the flavor to the chicken because this dish does produce quite a bit of liquid. I used the 10 oz Rotel tomato and green chilies blend and drained most of the liquid. After cooking it down for a bit on the stove at medium-low, the chicken absorbs some of the liquid and the rest pretty much evaporates. Overall, good dish. Just add extra seasoning and drain your tomatoes well👌🏾
