Chipotle Chicken and Rice

Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and Green Giant® frozen corn make preparation simple.

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Prep Time 20 min
Total Time 6 hr 45 min
Servings 4

Ingredients

: 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 Green Giant® Niblets® 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

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Directions

1 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.
2 Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
3 Cover and cook on Low heat setting 5 to 6 hours.
4 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.

EXPERT TIPS

Expert Tips

Instead of the cut-up broiler-fryer, you also can make this recipe with 4 chicken breasts, skin removed.

It’s easy to remove the skin from larger pieces of chicken. However, skinning chicken wings and legs can be a little tricky. So you can either take off as much skin as possible or just leave it on these pieces.

Before serving, sprinkle this dish with chopped fresh cilantro or chopped green onions.

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