Thursday, September 22, 2011

Slow Cooker Lovin'

These days the crock pot is my best friend. Whatever has been going down in the legal world has kept my boss late almost every night and when I get home I have to run four miles (I say have to because when I get home it's the last thing I want to do) so last week we ate out too much. In order to not sacrifice my half marathon training or my sanity,  I feel very affectionate towards the slow cooker right now. And these Chipotle-Lime chicken thighs. This recipe is from Food Network. I didn't have any carrots so I chopped up a potato and they added a nice starch. Beware that if you add more chipotle peppers than the recipe calls for it will get even spicier. This would be obvious to anyone, but I pretty much glanced at this recipe and then put everything in the crock-pot, in the process putting in about four huge chilies that were frozen in the freezer when in reality the recipe calls for One. Tablespoon. Despite being so spicy that Witt wanted to put yogurt on his, the flavors were divine- smoky and tangy and delicious. And the chicken fell right off the bone.


Gypsy Slow Down


Chipotle-Lime Chicken Thighs

In crock pot combine:

1 large potato, chopped
1 large onion, chopped
3 stalks celery, chopped
1 tablespoon minced chipotle chilies in adoba sauce with 1 teaspoon sauce from the can
2 cloves garlic, smashed
1 15-ounce can tomato sauce
1/4 cup lime juice
4 pounds skinless chicken thighs
3 tablespoons cilantro, chopped
lime wedges for garnish


Cook on low for 6-8 hours. Serve chicken over rice with a lime wedge.
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