Crock Pot Chipotle Chicken And Pintos Food

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE

Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice image

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h15m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 90 mg, Fat 1, Fiber 21 g, Protein 51 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg

SLOW COOKER CHIPOTLE CHICKEN

Slow Cooker Chipotle Chicken image

Easy, easy, easy chipotle chicken. Just throw in the slow cooker and walk away. Excellent shredded in enchiladas, tacos, tostadas, or served over rice and black beans with cheese.

Provided by outnumbered

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
1 tablespoon adobo sauce from chipotle peppers, or more to taste
1 teaspoon ground cumin
½ teaspoon garlic powder
salt and ground black pepper to taste
4 chipotle peppers in adobo sauce, or more to taste

Steps:

Brush each chicken breast with adobo sauce. Season both sides with cumin, garlic powder, salt, and pepper. Cut chipotle peppers once, exposing seeds.
Layer chicken breasts and peppers in a slow cooker. Cover and cook on High until chicken is very tender and no longer pink in the center, 4 to 5 hours.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 1.6 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 0.7 g, Protein 23 g, SaturatedFat 0.7 g, Sodium 170.3 mg, Sugar 0.1 g

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Slow-Cooker Tex-Mex Chicken and Beans image

For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 8h15m

Number Of Ingredients 9

Ingredients

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped chipotle chiles in adobo sauce
2 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and freshly ground pepper
1 red onion, chopped
1 red bell pepper, chopped
Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Steps:

Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
Preheat a 5- to 6-quart slow cooker.
Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

CREAMY CHIPOTLE CHICKEN

Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

SIMPLE CROCK POT CHICKEN AND POTATOES

Simple Crock Pot Chicken and Potatoes image

This is an extremely easy recipe for perfect crock pot chicken and potatoes. It smells wonderful and it's great to come home to a ready meal that only took 10 minutes to prepare. The chicken falls apart and the potatoes practically melt in your mouth! The potatoes cook in the juices from the chicken, so there's no need to season. They have great flavor. Add a vegetable as a side and you're good to go!

Provided by AshleyNeicole

Categories Chicken

Time 5h10m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 whole young roasting chickens, rinsed
3 small red potatoes, sliced
rosemary
thyme
basil
oregano
salt
pepper

Steps:

Season both sides of the chicken to taste.
Put sliced potatoes in the bottom of the crock pot. Put the chicken on top and cover.
Cook on high for 4-5 hours or low for 7-8 hours.

CROCK POT CHIPOTLE PULLED CHICKEN

Crock Pot Chipotle Pulled Chicken image

Crock Pot Chipotle Chicken makes the perfect base for quesadillas, burritos, nachos, salads, or it's delicious served on a bun with coleslaw. Tender pieces of shredded chicken are swimming in a flavorful sauce that is smoky, sweet and spicy.

Provided by Christin Mahrlig

Categories Main Dish

Time 4h15m

Number Of Ingredients 16

Ingredients

2 cups ketchup
1 medium onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow or spicy mustard
1 tablespoon molasses
3 garlic cloves, (minced)
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1-2 chipotle peppers, chopped plus 2 teaspoons adobo sauce
4 boneless, skinless chicken breasts

Steps:

Combine all ingredients except chicken in a 6-quart slow cooker. Stir.
Add chicken and turn to coat it in sauce. If chicken breasts are very large, cut them in half.
Cover slow cooker and cook on LOW for 4 hours.
Shred chicken with 2 forks.

CHIPOTLE CHICKEN

Chipotle Chicken image

This recipe includes a very odd ingredient but I promise it balances the heat of the chipotle peppers. Enjoy!

Provided by cervantesbrandi

Categories Poultry

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 chicken breasts (bone in, cut into two peices)
1/2 white onion, sliced
1 tablespoon oil
3 garlic cloves, minced
4 chipotle chiles, with juice (blended in the blender with 1/4 cup coca cola)
2 cups Coca-Cola
2 teaspoons salt

Steps:

Saute the chicken breasts, onion, and garlic in the oil on medium high heat.
Once the chicken is no longer pink, add the coca cola, chipotle chiles and salt.
Mix thoroughly and cover.
Cook on medium for 20 minutes stirring often.
I serve this with beans, rice, and sourcream. Enjoy!

Nutrition Facts : Calories 454.1, Fat 20.7, SaturatedFat 4.8, Cholesterol 92.8, Sodium 2436.6, Carbohydrate 35.5, Fiber 1.9, Sugar 28, Protein 32.7

CROCK-POT CHIPOTLE CHICKEN TACOS

Crock-Pot Chipotle Chicken Tacos image

I love the distinct flavor of the chipotle chiles in this recipe, and using chicken thighs is a refreshing change from the frequently used ground beef and taco seasoning. For milder heat use less chiles and seed them!

Provided by Chef NeedSumHelp

Categories Chicken

Time 4h30m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs boneless skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup salsa
1 -2 tablespoon chopped canned chipotle chile in adobo (for less heat use less chile)
1 tablespoon chili powder
salt and pepper
8 hard taco shells
shredded cheese
sour cream
lettuce

Steps:

In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.

CROCK POT CHIPOTLE CHICKEN AND PINTOS

Crock Pot Chipotle Chicken and Pintos image

This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe.

Provided by Roxygirl in Colorado

Categories One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs boneless skinless chicken thighs
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
2 (4 1/2 ounce) cans chopped green chilies
2 chipotle chiles, seeded and chopped
1 (7/8 ounce) envelope chicken gravy mix
1 (6 7/8 ounce) package Spanish rice mix
2 cups water
2 tablespoons olive oil or 2 tablespoons butter
1 medium tomatoes, seeded and chopped (3/4 cup)
chopped fresh cilantro, if desired

Steps:

Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
Cover and cook on low heat setting 8-10 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.

Nutrition Facts : Calories 637.7, Fat 15.7, SaturatedFat 3.1, Cholesterol 142.8, Sodium 419.7, Carbohydrate 70.2, Fiber 21.2, Sugar 6, Protein 55.8

CROCK-POT CHIPOTLE CHICKEN

Crock-Pot Chipotle Chicken image

Provided by My Food and Family

Categories Home

Time 7h

Number Of Ingredients 11

Ingredients

3 boneless chicken breasts (depending on how hungry each person is)
1 can (7 ½ oz.) corn or frozen corn
1 can (7 ½ oz.) pinto beans or black beans
1/2 diced onion (or onion powder equivalent)
1 teaspoon minced garlic (or garlic powder equivalent)
2 cups chicken broth
1 teaspoon lime juice
Paprika
Black pepper
Cayenne pepper
1-2 whole chipotle peppers, depends on your personal taste (I used the orange hot pepper and a few seeds from it)

Steps:

Place chicken breasts in bottom of crock-pot. Cover with corn and beans.
Mix onion, garlic, chicken broth and lime juice together and pour over chicken. Add a small pinch each of paprika, black pepper and cayenne pepper. Add chipotle peppers or another spicy pepper if you want it really spicy. If you're adventurous, you can cut the peppers in half before adding.
Cook on low 6-8 hours. Serve with rice, tortillas, salad taco bowl.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CROCK POT SHREDDED CHIPOTLE CHICKEN

Crock Pot Shredded Chipotle Chicken image

This is a recipe that's very easy and simple. I think it's some of the most flavorful chicken (I've made) with no salt added! I love these as tacos with romaine lettuce, pico de gallo, shredded cheesed and some sour cream. It get's really spicy with the added Ro*Tel in there so I omit it unless I'm wanting a lot of heat. I added the beans and corn because it's "acts" like a corn salsa/refried beans, I suppose. It's great to throw together before you run off to work. It feeds me for a week but I cook for one.

Provided by LilDeady

Categories One Dish Meal

Time 6h10m

Yield 18 tacos, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb frozen boneless skinless chicken breast
7 ounces caned chipotle chiles in adobo (not drained)
1 (15 1/2 ounce) can black beans (drained)
1 (15 1/2 ounce) can no salt added whole kernel golden sweetcorn (not drained)
1 (10 ounce) can Rotel tomatoes & chilies (optional,drained, it can it super spicy)

Steps:

put the frozen chicken on the bottom of the crock pot
add the rest of the ingredients on top.
spread over the chicken and make sure the top is coated as much as possible.
Cook on low for 6-8 hours.
shred then enjoy (Make sure that you shred up the chipotles too).

Nutrition Facts : Calories 299.9, Fat 4.1, SaturatedFat 0.9, Cholesterol 72.6, Sodium 619.6, Carbohydrate 34.2, Fiber 8.2, Sugar 2.1, Protein 33.4

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CROCK POT SHREDDED CHIPOTLE CHICKEN RECIPE - FOOD NEWS

Crock Pot Chipotle Pulled Chicken. Put chicken in the crock pot. Top with salsa, chopped chipotle peppers, and chili powder. 2. Put lid on crock pot and cook on low for 8 hours. 3. Remove meat from crock pot. Shred meat with two forks. Return chicken to the crock pot to soak up the juices. Let cook on high with the lid ajar for an additional 20 ...
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