Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.
Servings 6

Ingredient List

  • 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 Pasoᵀᴹ Chopped Green Chilis
  • 2 chipotle chiles (from 200 g can) chopped
  • 1 pouch (25 g) gravy mix for chicken
  • 1 pkg (213 g) Old El Pasoᵀᴹ 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


  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

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