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

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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