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