Got the recipe for this ethnic slow cooked chicken from the food network. It’s so easy and so good. It’s a perfect Shabbat lunch to serve to guests.
Slow Cooker Chipotle Lime Chicken Thighs
Servings
6 Servings
Instructions
- 1 Arrange onion, celery, and carrots in bottom of slow cooker2 Season chicken thighs with salt and pepper and arrange over chicken3 In medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.4 Cover and cook on low for 6 to 8 hours.5 Cook rice using 1/2 water and half coconut milk.6 Add in lime zest7 Serve chicken atop rice garnished with avocado and cilantro
Special instructions
- Got the recipe idea from the food network. It’s so easy and so good. It’s a perfect shabbat lunch to serve to guests.
- Source:
- Recipe inspired by Robin Miller at the Food Network Phot from Flickr – Stpehn-Rees
Could you please include the nutritional breakdown of the recipes, please.
can i preper this from friday before shabbat untill saturday lunch
I haven’t made it in a while, but yes, half water, half coconut. It’s a great recipe.
question on this recipe:
what does it mean 1/2 water and 1/2 coconut milk…does it mean that you use 1 cup water and 1 can coconut milk correct?
Please advise me I want to make this next week
This looks wonderful! My question is that if I wanted to serve this for Shabbat lunch to people who don’t eat food that’s been heated with a sauce for Shabbat lunch and this is only in the crock pot for 7 hours then how do I serve it?
Room temperature? I am trying to figure out the logistics to be sure my guests will eat it.
Thank you!