By Randi Cockrell
Smoky Chipotle Chicken Dinner
4 steps
Prep:30minCook:40min
Can be used as a freeze ahead meal. Chicken with refried red beans and corn.
Updated at: Thu, 17 Aug 2023 13:15:34 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories214.8 kcal (11%)
Total Fat6.5 g (9%)
Carbs20.9 g (8%)
Sugars3.2 g (4%)
Protein19.2 g (38%)
Sodium967.5 mg (48%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2chicken breasts
skinless, boneless, thin sliced into 4 pieces
1green pepper
sliced
1onion
sliced, divided
14 ozdiced tomatoes with chilis
can, divided
1chipotle pepper in adobo sauce
chopped fine
¼ tspliquid smoke
½ cupchicken broth
for pressure cooker only
1 ½ Tbsbutter
2cloves garlic
pressed
15 ozcan kidney beans
drained and rinsed
salt
Corn on the Cob
Fresh or frozen
Instructions
Step 1
Slow Cooker: Combine chicken, green pepper, 1/2 onion, 1/2 can of tomatoes, chipotle, and liquid smoke in cooker. Cook on high 4-5 hours or low 6-7 hours.
Step 2
Pressure Cooker: Combine chicken, green pepper, 1/2 onion, 1/2 can of tomatoes, chipotle, liquid smok, and BROTH in cooker. Cook on High for 15 minutes for thawed/fresh meat.
Step 3
Refried Red Beans: Melt butter in skillet. Chop and add remaining onion, and garlic. Cook until soft. Add beans to skillet and mash with Mix 'n Chop. Blend remaining tomatoes in manual food chopper to turn into sauce and add to pan. Heat until hot and bubbly.
Step 4
Boil corn to desired doneness.
Notes
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Delicious
Easy
Go-to
Moist
Under 30 minutes