Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006 Robin Miller
Chicken Recipe

(this is how I make it)
1/2 cup sliced onion
1/2 cup leeks
1/2 cup chopped carrots
2 pounds (or a little less) skinless chicken thighs
salt and fresh ground pepper
1 8 oz can of tomato sauce
1/4 cup lime juice
1 1/2 tablespoons chipotle chiles in adobo sauce with 1 tsp sauce from can
1 clove garlic
1 avocado (diced)
some chopped fresh cilantro
lime wedges

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.

Cook and cover on high for 2 1/2 - 3 hours (or 6 hours on low).   Serve over rice of your choice, topped with diced avocado, cilantro, and lime wedges.