Slow Cooker Chipotle Chicken And Pintos With Spanish Rice

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
1284
FAT
219%
CHOL
181%
SOD
48%

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Ingredients for 4 servings

1 1/4 pounds boneless skinless chicken thighs

2 cans (15.5 ounces each) pinto beans, rinsed and drained

2 cans (4.5 ounces each) Old El Paso® chopped green chiles

2 chipotle chiles (from 6-ounce can),seeded and chopped

1 envelope (0.87 ounce) chicken gravy mix

1 package (6.8 ounces) Spanish rice mix

2 cups water

2 tablespoons olive oil or butter

1 medium tomato, seeded and chopped ( 3/4 cup)

Chopped fresh cilantro, if desired

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