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.