Slow Cooker Chipotle Chicken and Pintos with Spanish Rice

 

1 1/4

pounds boneless skinless chicken thighs

2

cans (15.5 ounces each) pinto beans, rinsed and drained

2

cans (4.5 ounces each) Old El Paso® chopped green chiles

2

chipotle chiles (from 6-ounce can),seeded and chopped

1

envelope (0.87 ounce) chicken gravy mix

1

package (6.8 ounces) Spanish rice mix

2

cups water

2

tablespoons olive oil or butter

1

medium tomato, seeded and chopped ( 3/4 cup)

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.