Chipotle Chicken And Rice
3 to 3 1/2 pound cut up broiler-fryer chicken, skin removed
1 teaspoon garlic salt
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
1 cup frozen corn, thawed
1 can (14.5 ounces) stewed tomatoes, undrained
1 can (14 ounces) chicken broth
2 chipotle chilies in adobo sauce (from 7 once can), chopped (2 tablespoons)
1 cup uncooked instant rice
Instructions: 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, 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; turn chicken to
cooker. Increase heat setting to high. Cover and cook 20 to 25 minutes or until
rice is tender.