Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning
Melt butter and oil in skillet (or multi cooker) over medium to high heat
Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Don't move while it's cooking to keep the chicken in good contact with the pan for a nice brown crust.
Remove chicken from pan and add rice to remaining oil/butter in pan
Saute while stirring for 2-3 minutes until rice is just lightly toasted
Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning
Stir in tomato sauce and chicken broth
Add chicken on top skin side up
Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through
Remove chicken and stir rice well
If rice is not fully cooked you may add another 1/2 cup water or broth and continue to cook on high for another 15-30 minutes