Slow Cooker Chipotle-Lime Chicken Thighs with Jamaican Rice and Peas

I LOVE Crock pots.  All shapes and sizes.  I hold myself back from buying them.  I have 5 in different shapes and sizes.  Hey, hey do not roll your eyes.  When you ask my husband how many guns does he really need, he says, 'One more.'   That is my obsession for crock pots (I know why not diamonds?, but I am cursed with a love of crock pots). Did you know they now make one that can hook together with another two, so you can have a buffet of crock pots?!  Aw, someday.  My mom was one of the few women who worked outside of her home while we grew up.  She (thought she) mastered the art of cooking in the crock pot.  If it involved meat, a can of soup and a can of vegetables, my father thought it was gourmet.   Maybe that is why I have the deep rooted need to give credibility to this simple home appliance!

Monday is usually crock pot day.  I go into the city to watch my grandson on Monday.  I like to bring my daughter and her husband dinner for that evening.  A crock pot meal travels well; and then I also go home to a finished meal.  It is a win, win.  Don't really quite know how the plan originated (I think I did it once and they both said, "hmmm it would be a really good idea to do this every Monday!"), now cooking for them brings me joy and I know they appreciate it.


Slow Cooker Chipotle-Lime Chicken Thighs with Jamaican Rice and Peas

1 c. sliced onion
1 c. chopped celery
1 c. chopped carrots
4 lbs. skinless (bone-in) chicken thighs
1 15 oz. can of tomato sauce
1 T minced chipotle chilis in adobe sauce with 1 tsp. sauce from the can
2 cloves garlic minced
1/4 c. lime juice

When I do a Monday meal I always work with 2 crock pots.  Chop all of the fresh veges.

Just as an aside.  Our neighbors always say our tomatoes are better than any they have ever eaten.  We do all of our own compost (not bad for a city girl).  So easy, and it is simply something that would normally be thrown away!

Today's scraps headed to the compost for future yummy tomato plants:

Put the fresh veges on the bottom of the crock pot.
Season the chicken with salt & pepper and place on top of the veges.

Mix together tomato sauce, lime juice, minced peppers with the tsp. sauce and the garlic. Pour over the chicken.

Cover and cook on low 6-8 hours or High 3-4  Serve with lime wedges, and chopped avocado, which I did not have :(


Wait till you see how easy the rice is:

Jamaican Rice and Peas

2 c. instant rice (if you want to be authentic use white, I used brown)
1 14 oz can of coconut milk-which I have never used :)
1 c. water
1 15 oz can of red beans, drained
1/2 tsp. lime zest
Salt & Pepper to taste

In a medium sauce pan, combine rice, coconut milk, beans, thyme, and lime zest.  Cook on high to bring to a boil.  Reduce heat and simmer for 5 minutes.  That's it!

Chicken thighs were on special for $1.79 this week, the Beans were $1 per can!  With the limes I had from last week, this is the perfect budget friendly meal for 5 dinner servings and 3 lunches! The only splurge was the coconut milk and that wasn't as costly as I thought ($3).  I roasted up the last of the BOGO broccoli to balance it all.  Too bad it was Monday, or I would have justified a lime margarita to make it all perfect!

My opinion, the chicken was um, spicy and not my cup of tea.  I knew it would not be my favorite when I chose it. Aside from it fitting into my menu planning based on the store specials, my son came for dinner and he likes southwest inspired food. My daughter and her husband gave it all a thumbs up because it invoked memories of their trip to Jamaica.  My husband raved about the chicken, however, he was indifferent to the rice-which was my favorite, a bit sweet and nutty tasting.

Stay warm friends.  I plan to hibernate tomorrow in the sub-degree weather!  ~judy