So this is certainly not the prettiest dish I’ve ever created AND it was hot as all get out… I mean, hot enough where if you’re not into spicy, I would say CLICK OFF THIS PAGE NOW. Don’t even read this. BUT if you have an adventurous palette and you can handle the heat, definitely check this recipe out. This is another slow cooker recipe… so in other words… either prep and slow cook or freeze and then cook sometime in the next few weeks.

INGREDIENTS:

1 medium sliced onion
3 stalks chopped celery
2 large chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can Enchilada Sauce (for the more timid, try some tomato sauce)
1/4 cup fresh lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

DIRECTIONS:

1) You know the drill for the slow cooker, this follows the same method. Add it all to crockpot… high for 5 hours or low for 8-10 hours until chicken is well done.

2) If you decide to freeze in advance in a 1 gallon bag, here’s what it looks like before freezing. Again, after freezing completely – it will take about a full day to two days in the fridge to defrost and be ready for crock potting.