Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken and Pintos with Spanish Rice
  • Medium
  • Chicken
  • Serves 6
  • One Pot
Chipotle peppers bring a spicy, smoky taste to chicken and a package of Spanish rice.

Ingredients

  • 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 Chiles
  • 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

Preparation

  • 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.

Expert Tips

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