The chicken comes out of the slow cooker tender and juicy with a nice deep color from the chili peppers. The heat in the chicken is slow and smoky. As you begin eating, you don’t really notice the spice, but as you keep eating, it begins to creep up on you like a smoldering fire. While we ate the chicken as is with a side of potatoes, I can see this recipe used as the base for chicken tacos, enchiladas, quesadillas, etc.
1. In a large slow cooker, line the bottom with sliced onion and garlic. Place the chicken on top of the onions/garlic. Top with can of chipotles in adobo. Use the 1/4 cup water to rinse the can and pour it into the slow cooker.
2. Place the lid on the cooker. Set to low.
3. Allow to cook for 6-8 hours.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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Prep: Cook:
Serves: 8 Level: Easy
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