Crock Pot Chipotle Chicken And Pintos

• 1 1/2 lbs boneless skinless chicken thighs
• 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
• 2 (4 1/2 ounce) cans chopped green chilies
• 2 chipotle chiles, seeded and chopped
• 1 (7/8 ounce) envelope chicken gravy mix
• 1 (6 7/8 ounce) package Spanish rice mix
• 2 cups water
• 2 tablespoons olive oil or 2 tablespoons butter
• 1 medium tomatoes, seeded and chopped (3/4 cup)
• chopped fresh cilantro, if desired

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

chicken thighs, pinto beans, green chilies, chiles, chicken gravy mix, spanish rice, water, olive oil, tomatoes, fresh cilantro

Taken from www.food.com/recipe/crock-pot-chipotle-chicken-and-pintos-117327 (may not work)