Crock Pot Chipotle Chicken and Pintos |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe. Ingredients:
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 tomato, seeded and chopped (3/4 cup) |
chopped fresh cilantro, if desired |
Directions:
1. Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
2. Cover and cook on low heat setting 8-10 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.
6. Sprinkle with cilantro.
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