Crock Pot Chipotle Chicken And Pintos Recipes

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

SLOW COOKER CHIPOTLE CHICKEN

Steps:

• Brush each chicken breast with adobo sauce. Season both sides with cumin, garlic powder, salt, and pepper. Cut chipotle peppers once, exposing seeds.
• Layer chicken breasts and peppers in a slow cooker. Cover and cook on High until chicken is very tender and no longer pink in the center, 4 to 5 hours.

SLOW-COOKER CHIPOTLE CHICKEN AND PINTOS WITH SPANISH RICE

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

CROCK POT CHIPOTLE CHICKEN AND PINTOS

Steps:

• Place chicken, pinto beans, green chiles, chipotle chiles, and gravy mix (dry) in this order in crock pot.
• Cover and cook on low heat setting 8-10 hours.
• About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
• Meanwhile, gently stir tomato into chicken mixture.
• To serve, spoon about 1-1/4 cups chicken mixture over 1/2 cup rice.
• Sprinkle with cilantro.

CROCK POT SHREDDED CHIPOTLE CHICKEN

Steps:

• put the frozen chicken on the bottom of the crock pot
• add the rest of the ingredients on top.
• spread over the chicken and make sure the top is coated as much as possible.
• Cook on low for 6-8 hours.
• shred then enjoy (Make sure that you shred up the chipotles too).

SLOW-COOKER CHIPOTLE CHICKEN AND RICE

Steps:

• 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.

CROCK POT CHIPOTLE PULLED CHICKEN

Steps:

• Combine all ingredients except chicken in a 6-quart slow cooker. Stir.
• Add chicken and turn to coat it in sauce. If chicken breasts are very large, cut them in half.
• Cover slow cooker and cook on LOW for 4 hours.
• Shred chicken with 2 forks.

CROCK-POT CHIPOTLE CHICKEN

Steps:

• Place chicken breasts in bottom of crock-pot. Cover with corn and beans.
• Mix onion, garlic, chicken broth and lime juice together and pour over chicken. Add a small pinch each of paprika, black pepper and cayenne pepper. Add chipotle peppers or another spicy pepper if you want it really spicy. If you're adventurous, you can cut the peppers in half before adding.
• Cook on low 6-8 hours. Serve with rice, tortillas, salad taco bowl.