SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE + BRAISED SHORT RIBS

SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE

I have used these 2 recipes many times and I have always been happy with the outcome!

INGREDIENTS:
1 1/4 pound boneless skinlesschicken thighs
2 cans (15.5 ounce size) pinto beans - rinsed and drained
2 cans (4.5 ounce size) chopped green chiles
2 chipotle chiles - seeded and chopped
1 envelope (0.87 ounce size) chicken gravy mix
1 package (6.8 ounce size) 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

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

BRAISED SHORT RIBS

INGREDIENTS:
4 pounds bone-in beef short ribs
2 dried bay leaves
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup dry red wine or water
1 envelope brown gravy mix
2 teaspoons Worcestershire sauce
Hot mashed potatoes

DIRECTIONS
Place ribs in 3-1/2 to 4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine & soup.
Cover & cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired.
Remove bay leaves.
Serve with mashed potatoes, spooning sauce over all.
Recipes from Betty Crocker Slow Cooker Meals.