Slow Cooker Chipotle Chicken And Pintos With Spanish Rice Food

SLOW-COOKER CHIPOTLE CHICKEN AND RICE

Slow-Cooker Chipotle Chicken and Rice image

Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and frozen corn make preparation simple.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h45m

Yield 4

Number Of Ingredients 8

Ingredients

3- to 3 1/2-lb cut-up broiler-fryer chicken, skin removed
1 teaspoon garlic salt
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
1 cup frozen corn, thawed
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 chipotle chilies in adobo sauce (from 7-oz can), chopped (2 tablespoons)
1 cup uncooked instant rice

Steps:

Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
Cover and cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 8 g, TransFat 0 g

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

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

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