Slow-Cooker Chipotle Chicken and Rice

(1)
1 reviews.
  • 20 min prep time
  • 6 hr 45 min total time
  • 8 ingredients
  • 4 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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