Monday, February 13, 2012

Chipotle Chile Crockpot Chicken

Another creation from Chef Steph!  Grauntie Steph to the Little Miss :)  Tim had a gig at a coffee shop on Friday which made it the perfect night to have a crockpot meal that was filling, easy to eat before the show, but nothing that needed a lot of careful timing and planning for prep. 

We started with a splash of water in the bottom of the pot and then some semi-thawed chicken.  I seized the opportunity to use the boneless skinless chicken thighs that I have, since we don't like them plain, but they hold up great in casseroles and dishes like this.  Next we added sliced and de-seeded dried chipotles (five, where three might have done, but bravely we charged forth), tomatoes, green pepper, onion, garlic, and sprinkles of salt and pepper.

After cooking it on low for about 5 hours we pulled the chicken apart with forks and added leftover steamed carrots, as well as some fresh mushrooms.  It was the perfect time to add them so that they had time to warm up and blend with the flavor, but they weren't too mushy.

It was smoky, slightly spicy, but had an excellent overall flavor.  It did not have that unfortunate flat taste that so often comes from a crockpot that is overfilled with a starch and some sort of creamy soup.  It tasted like a fiesta (cha cha cha).  I had the leftovers for lunch a couple of days and it was even tastier.  It had that fully bonded flavor that a leftover lasagna has.  I need to load this into Plan to Eat and queue it up for the near future.

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