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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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!