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Betty Crocker Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

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Serves 4 | Prep Time 15 | Cook Time 10 hours

Why I Love This Recipe

Ingredients You'll Need

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.

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