Slow Cooker Chipotle Chicken And Rice Recipe

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 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

Preparation

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.

Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.

Cover and cook on Low heat setting 5 to 6 hours.

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.

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