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

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

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