Slow Cooker Chipotle-Lime Chicken

Jeff made this recently for the first time - we LOVED it.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chipotle-lime-chicken-thighs-jamaican-rice-and-peas-recipe/index.html

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup sliced onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 pounds skinless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1/4 cup lime juice
• 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
• 2 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish

Directions

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice:

• 2 cups white rice
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper

Combine rice, coconut milk, water, thyme, and lime zest. Cook in rice cooker. Fold in scallions and season to taste with salt and pepper.
 (Original recipe called for beans, but were omitted since we cooked in rice cooker)