Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

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  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 4 servings
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Chipotle-Lime Chicken Thighs:

1 cup sliced onion

1 cup chopped celery

1 cup chopped carrots

4 pounds skinless chicken thighs

Salt and freshly ground black pepper

One 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

One 14-ounce can coconut milk

1 cup water

One 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


  1. For the chicken: Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
  2. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
  3. 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.
  4. For the rice: 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.