Betty Crocker Slow Cooker Chipotle Chicken and Pintos with Spanish Rice
INGREDIENTS
  • Cooking Time: 10 hours
  • Servings: 4
  • Preparation Time: 15
  • 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
  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.