Fiesta Chicken with Rice and Beans

I found this recipe in the Albertson's ad. It came from allrecipes.com.

Fiesta Chicken with Rice and Beans

Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours

Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."

Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)

Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.

ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.