Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
4 servings
Level:
Easy

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
  • Jamaican Rice and Peas:
  • 2 cups instant white rice
  • 1 (14-ounce) can coconut milk
  • 1 cup water
  • 1 (15-ounce) can red beans, drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon finely grated lime zest
  • 1/4 cup chopped scallions
  • Salt and freshly ground black pepper
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 and Peas:

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.


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    This recipe is featured in:

    Slow-Cooker Meals