1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
2.5 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
4 minced chipotle chiles in adobo sauce with 4 teaspoon sauce from can
5 cloves garlic minced
1 cup chicken broth
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, chicken broth, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours
Serve over rice.
2 comments:
I going to try this one for sure. I'll let you know how yummy it is!
This sounds so good! How do you come up with this stuff? Is it just experimental, or what?
I am definitely trying this one next week. Thank you!!!!
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