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Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

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  • Prep 15 min
  • Total 10 hr 15 min
  • Servings 7
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Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
Created Mar 3, 2015
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Ingredients

  • 1 1/4 pounds (625 g) boneless skinless chicken thighs
  • 2 cans (19 FL oz/540 mL each) pinto beans, rinsed and drained
  • 2 cans Old El Paso* Chopped Green Chiles
  • 2 chipotle chiles (from 200 g can) chopped
  • 1 pouch (25 g) gravy mix for chicken
  • 1 pkg (213 g) Old El Paso* Spanish Rice
  • 2 1/2 cups (625 mL) water
  • 1 tbsp (15 mL) olive oil or butter
  • 3/4 cup (175 mL) chopped tomato
  • Chopped fresh cilantro, if desired

Steps

  •  
    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.

Expert Tips

  • Tip 1
    Success: If you want a hotter dish, leave the seeds in the chipotle chiles.
  • Tip 2
    Success: Stirring in the tomato at the end gives this dish a fresh taste.

Nutrition Information

No nutrition information available for this recipe
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