Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.