Wednesday is the busiest of days for my husband and I. Having the slow cooker make our dinner while we're at work is the light at the end of the tunnel. Knowing we'll have more time to visit with each other when we get home is simply marvelous!
This dish was DELICIOUS! We toasted up some corn tortillas with cheddar cheese in the toaster oven and topped them with the slow cooked meaty goodness, green onions, and chopped lettuce. We served it with some black beans on the side. I wish I hadn't forgotten to take a photo of it. Boo-urns!
INGREDIENTS:
- 3 pounds Boneless, Skinless Chicken Breasts
- 3 Chipotle Peppers In Adobo, Chopped
- 1 tablespoon of Chipotle In Adobo Sauce from the can
- 3 cloves Garlic Chopped
- Salt And Pepper, to taste
- Juice of 1 whole Lime
- 1 Cup Chicken Broth
- 1/2 cup of Ketchup
- 2 tablespoons of Orange Marmalade
- 2 Carrots sliced into 1/2 inch pieces.
- 3 Celery Stalks sliced into 1/2 inch pieces.
- 1 Onion cut in half and sliced.
- Add onion, celery, and carrots to the bottom of the slow cooker.
- Salt and pepper the chicken and place on top of veggies.
- Combine chopped peppers, pepper sauce, garlic, lime, chicken broth, ketchup, and marmalade in a bowl and mix together.
- Pour mixture over chicken and set slow cooker to low and let cook for 7-8 hours.
- Serve in soft/crunch corn tortillas, flour tortillas, over rice, etc. The possibilities are endless :).
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