Slow Cooked Chipotle Chicken Food

SLOW COOKER CHIPOTLE CHICKEN

Steps:

• Remove skin from chicken and cut off visible fat. Turn slow cooker to high or low depending on how long you want to cook the chicken.
• Combine onion, pepper and drained tomatoes in slow cooker bowl. Finely chop sauce-coated chipotles. You should have about 3 tablespoons (45 mL). Stir into tomatoes along with chili powder, oregano and salt. Place chicken, bone-side up, in sauce. Push into sauce as best you can.
• Cover and cook for 2½ to 3 hours on high or 5 to 6 hours on low until chicken reaches 165°F (74°C). Then if you want a thick sauce, stir cornstarch with 2 tablespoons (30 mL) cold water until dissolved. Gently stir into the sauce. Cover and continue cooking until thickened, about 10 minutes, stirring often. Serve chicken with the sauce spooned over top or spoon sauce over rice and sprinkle with chopped fresh coriander. It's also wonderful over pasta or black beans.

SLOW COOKED CHIPOTLE CHICKEN

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

SLOW-COOKER SPICY CHIPOTLE CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook until each piece is evenly browned on both sides, turning once. Transfer chicken to slow cooker sprayed with cooking spray.
• Sprinkle with seasoning mix, garlic powder and cumin. Add onions and peppers; cover with lid. Cook on HIGH 5 hours or until chicken is done (165°F).
• Transfer chicken to platter. Carefully ladle liquid from slow cooker into 1-qt. glass measuring cup. Add enough boiling water to reserved liquid to measure 1 qt. (4 cups). Return liquid to slow cooker. Add rice; stir. Cover; let stand 5 min. Fluff rice with fork. Serve with chicken.

SLOW-COOKER CHIPOTLE CHICKEN STEW

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

SLOW COOKER CHIPOTLE-LIME CHICKEN THIGHS JAMAICAN RICE AND PEAS

Steps:

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

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

SLOW COOKER CHIPOTLE CHICKEN BURRITOS

Steps:

• Put a Reynolds crock pot liner into crock pot. Season chicken thighs with a light dash of seasoning salt in the bottom of your crock pot. Then sprinkle ONLY ½ of the Chipotle seasoning packet over the chicken thighs. In a small bowl combine soup, sour cream, minced onions and the other ½ of the of Chipotle seasoning packet, mixing well. Then spoon creamy mixture over top of the chicken thighs. If chicken is frozen, cook on high for 4-5 hours. If chicken is thawed then cook on low for 6 hours. After chicken is fully cooked (should fall apart) then remove chicken and shred with 2 forks. In crock pot stir in refried beans, shredded cheese and chicken pieces into mixture, cooking for an additional 15 minutes on low. This will thicken up the chicken mixture. In the middle of each tortilla top with chicken mixture and roll up tightly. Then top with lettuce, sour cream and tomato.

SLOW COOKER CHIPOTLE CHICKEN CHILI

Steps:

• Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
• Peel sweet potato and chop into ½-inch pieces.
• Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
• When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
• Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

CROCK POT SHREDDED CHIPOTLE CHICKEN

Steps:

• put the frozen chicken on the bottom of the crock pot
• add the rest of the ingredients on top.
• spread over the chicken and make sure the top is coated as much as possible.
• Cook on low for 6-8 hours.
• shred then enjoy (Make sure that you shred up the chipotles too).

CHIPOTLE CHICKEN

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.