Well known health food aficionado Lana Schmidt has agreed to be a contributor to Chili Dawg’s Foods of Fire recipe division. She will be releasing her new cookbook soon. Stay tuned to this blog for the time of her new cookbook release.
You have to try this one, it is outstanding!
Crock Pot Chipotle Chicken
1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg’s Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).
2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
Protein 5.87g 12%
Recipe Type: Poultry