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Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

  • 4servings
  • 615minutes
  • 610calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, D
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds boneless skinless chicken thighs

  2. 2 cans (15 1/2 ounces each) pinto beans, rinsed and drained

  3. 2 cans (4 1/2 ounces each) Old El Paso® chopped green chiles

  4. 2 chipotle chiles (from 6-ounce can),seeded and chopped

  5. 1 envelope (0.87 ounce) chicken gravy mix

  6. 1 package (6.8 ounces) Spanish rice mix

  7. 2 cups water

  8. 2 tablespoons olive oil or butter

  9. 1 medium tomato, seeded and chopped ( 3/4 cup)

  10. Chopped fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.

  2. Cover and cook on low heat setting 8 to 10 hours.

  3. About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.

  4. Meanwhile, gently stir tomato into chicken mixture.

  5. To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

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