Crock Pot Chipotle Chicken and Pintos

READY IN: 8hrs 10mins
Recipe by Roxygirl in Colorado

This is a delious Mexican meal that with a modern flavor, but made in the trusty crock pot. You can double the recipe.

Top Review by Pinay0618

I was in a rush the morning I threw this together, so I used bone-in chicken thighs. By the time I got home from work, the chicken was so tender that it only took a couple of minutes to remove the bones - a quick, firm stir with a wooden spoon broke the meat up quite easily. The only other change I made was to increase the number of chipotles used to four. Excellent, excellent meal, and even MORE delicious the next day!

Ingredients Nutrition

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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