Slow-Cooker Chipotle Chicken and Rice Recipe

Ingredients

• 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