Slow Cooker Chipotle Chicken and Pintos with Spanish Rice Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/4 pounds - boneless skinless chicken breast halves
  • 31 ounces - pinto beans, rinsed and drained
  • 8 ounces - chopped green chiles
  • 2 - chipotle chiles (from 6-ounce can),seeded and chopped
  • 1 envelopes - chicken gravy mix, (0.87 ounce)
  • 7 1/2 ounces - Spanish rice mix
  • 2 cups - water
  • 2 tablespoons - olive oil or butter
  • 3/4 cups - tomato, seeded and chopped
  • - Chopped fresh cilantro, if desired
  • Directions:

    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.

    Brief Description

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

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 10 hour(s) 15 min


    Use plain white rice for a milder meal.

    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.


    Betty Crocker

    Posted By:


    Posted On:

    September 12, 2013

    Print Recipe

    Speak Your Mind