Best Slow Cooker Chipotle Chicken And Pintos With Spanish Rice Recipes

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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

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

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

CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

Steps:

  • Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

CREAMY CHIPOTLE CHICKEN



Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

  • Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

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

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

CHIPOTLE CHICKEN AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  • Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
  • Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
  • Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

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