BETTY CROCKER SLOW COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE

 

  • Cooking Time: 10 hours
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • 1 1/4 pounds boneless skinless chicken thighs
  • 2 cans (15.5 ounces each) pinto beans, rinsed and drained
  • 2 cans (4.5 ounces each) Old El Paso® chopped green chiles
  • 2 chipotle chiles (from 6-ounce can),seeded and chopped
  • 1 envelope (0.87 ounce) chicken gravy mix
  • 1 package (6.8 ounces) Spanish rice mix
  • 2 cups water
  • 2 tablespoons olive oil or butter
  • 1 medium tomato, seeded and chopped ( 3/4 cup)
  • Chopped fresh cilantro, if desired

Directions

  • Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours.
  • About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
  • Meanwhile, gently stir tomato into chicken mixture.
  • To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

Notes

Categories: Crock-pot  Dinner  Main Dish  Poultry 

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/slow-cooker-chipotle-chicken-and-pintos-with-spanish-rice/ceaaf7e8-e5d4-4083-a3e4-21241d167786?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_01_12_2012&nicreatID2=Newslette

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