Slow-Cooker Chipotle Chicken and Pintos with Spanish Rice

INGREDIENTS

envelope Chicken gravy mix

1 1/4

lbs Chicken thighs, boneless skinless

2 cans

each) pinto beans

2 cans

each) Old El Paso™ chopped green chiles

Chipotle chiles

Cilantro, fresh

Tomato, seeded and chopped ( 3/4 cup), medium

package Spanish rice mix

2 tbsp

Olive oil or butter

2 cups

Water