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Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice
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Prep Time:
15 minutes
Total Time:
10 hours 15 minutes
Spice up chicken and Spanish rice with flavorful chipotle peppers for a smoky kick.
Ingredients:
  • 1 1/4 pounds boneless skinless chicken thighs
  • 2 cans (15.5 ounces each) pinto beans, rinsed and drained
  • 2 cans (4 oz) 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
Instructions:
  • Layer the chicken, pinto beans, green chiles, chipotle chiles, and dry gravy mix in a 3- to 3 1/2-quart slow cooker as listed.
  • Slowly simmer the mixture covered for 8 to 10 hours on low heat.
  • Prepare the Spanish rice mix according to package instructions using water and oil, about 30 minutes before serving.
  • Stir in tomato gently into the chicken mixture.
  • To plate, generously spoon 1 1/4 cups of delicious chicken mixture over a bed of 1/2 cup fluffy rice. Finish with a sprinkle of fresh cilantro for a burst of vibrant flavor.

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