More Great Recipes: Crock-pot | Dinner | Main Dish | Poultry

Betty Crocker Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

User Avatar
Member since 2012

Serves 4 | Prep Time 15 | Cook Time 10 hours


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

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.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana