Monday, October 21, 2013

CHIPOTLE CHICKEN


~ Jenny Toth

1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
4 lb. skinless chicken thighs
salt and pepper, to taste
15 oz. can tomato sauce
1/4 c. lime juice
1 T. minced chipotles in adobo sauce, plus 1 t. of the sauce
2 cloves garlic, minced
1 avocado, diced
1/4 c. chopped cilantro
lime wedges for garnish

Place onion, celery, and carrots in the bottom of a crockpot. Season the chicken with salt and pepper, then place over vegetables. Whisk tomato sauce, lime juice, chipotles, adobo sauce, and garlic together; pour over chicken. Cook on low for 6-8 hours or on high for 3-4 hours. Top with avocado and cilantro before serving. Garnish with lime wedges.

Notes: We use chicken breasts instead of thighs and shred the meat right before serving it. We also leave the avocado and cilantro on a plate so that people can take as much as they want for their own portion and use bottled lime juice. You can eat this as is or serve it over rice.

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