Heat things up with spicy chicken and chilies in the slow cooker. Handy foods like instant rice and frozen corn make preparation simple.
Slow-Cooker Chipotle Chicken and Rice
- Prep Time 20 min
- Total 6 hr 45 min
- Servings 4
- Ingredients 8
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

Make With
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
-
Step3Cover and cook on Low heat setting 5 to 6 hours.
-
Step4Remove 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.
Nutrition
480
Calories
11g
Total Fat
46g
Protein
49g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 39%
- Sodium
- 1090mg
- 45%
- Potassium
- 880mg
- 25%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 4g
- 14%
- Sugars
- 8g
- Protein
- 46g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 50%
- 50%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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