Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

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Wonderful, different recipe. Removed the chicken at the end and shredded it with two forms and then put back in on warm until rice was done. Definitely a "keeper" recipe!

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This recipe has emerged as a real favorite in our home, so long as I double the chipotle and triple the adobo sauce. I also like to double the veggies. I love how big the batch is! Like another reviewer here, I make the whole rice dish in a rice cooker (delay timer with brown rice. I add 2 tsp salt, use the zest of a whole lime, and double the thyme. I adore this rice and eat it by itself. It just needs the right amount of salt to bring out its flavors. Part of our regular rotation.

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I made this recipe almost exactly as written. Used brown rice instead of white rice, and cooked the whole rice dish in a rice cooker. Also, i only had a 1.3 lb package of boneless, skinless chicken thighs, so I used those, but kept the amounts of sauce and veggies the same. This amount of chicken was perfect for the recipe, as it fed my husband and I for 2 nights. I also added a little extra chipotle pepper, and it wasn't quite spicy enough for me, so next time I would add more. I can not imagine the recipe with sugar, and i'm not sure why some other reviewers felt it needed that. I will definitely make this again.

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I think this should be a 5 star- so easy and delicious. Only where are the peas?? Great without though....

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This was great! Very tasty and leftovers were even better!

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I really liked this dish and had gone into the preparation with alot of hesitation given some of the negative reviews. I used all organic veggies--pre-sliced/chopped to save prep time . . . avail at Whole Foods Market-- as well as skinless, boneless chicken thighs. Used 4 cloves of garlic vs 2 b/c i am not afraid. Also used nearly 3/4 cup of lime juice and almost 2 tbsp chipotle chiles in adobo sauce--taste for heat & adjust before whisking!!! Those who thought this was "bland" or "flavorless" either used poor quality ingredients or did not taste-test while cooking . . . their loss. As far as the rice: perhaps not authentic, as several nay-sayers happily pointed out, BUT as an accompaniment to the chicken--read: put chicken on top of rice--and NOT served as it's own side dish . . . it is a wonderful pairing. The rice on it's own is rather boring . . . but put it all together and you have gold.

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I just thought this was really great. And the leftovers were also very good. Often times I don't like chicken in the slow-cooker - the meat can turn out dry and flavorless because it cooks so long. Not so with this recipe, the flavor was excellent. Also, the rice is excellent, and was not bad reheated the next day either (I did modify the recipe for the rice by using regular rice instead of instant rice and changing the cooking time/method.

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OMG this was awesome! I could only half the recipe becuase I have a small slow cooker, but I will now be making this on the regular. The changes I made were minimal, I halved the recipe but added the same amount of chipolte and it was still barely spicy. I omitted the celery becuase I hate buying celery, it always goes bad in my house. I also omitted the beans from the rice because I didn't realize I didn't have any. I added a can of water chestnuts to the slow cooker with about an hour left of cooking and I added a large handful of cilantro to the rice. Other reviewers who said it was bland must have either not made the rice or left out the avacado, cilantro and lime garnishes, these really make the dish and the more avacado the better!! Everything works really well together. The only thing I will do differently next time is add more carrots, they were a great sweet flavor in the dish...mmmmmmm loved this!

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We eat this all the time... its my hubbys new favorite...he begs for it!!! I do add alot more lime zest to the rice... it was a little bland for us!!!!

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don't use boneless skinless chicken breast..too dry. if preparing halve the sauce only 3/4 of 1 chipotle pepper