Slow Cooker Chipotle-Lime Chicken with Jamaican Rice

Prep Time: 20 min

Cook Time: 3 Hours

Serves 4
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1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs (I just use Chicken Breast cut up into bite sizes... its less messy to eat).
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice (I put in more because I like it citrusy)
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspo0n sauce from can
2 cloves garlic, minced (This wasn't enough for my liking, I double the garlic)
1 avocado, diced
lime wedges, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish
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Arrange onion, celery and carrots in bottom of slow cooker. Season chicken 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.

*Instead of putting the garlic in the tomato sauce, I like to saute the onions and the garlic together before putting them in the crockpot.*

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. (Mom says that if you follow these instructions your chicken will dry out, at least with chicken breast that is. I put it on low for 3 or 4 hours and it was nice and tender).

Jamaican Rice:
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2 cups instant white rice
1 (14-ounce) can of coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme ( I substitute marjoram for thyme, because thyme is too strong for me).
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions ( I leave this out, because I don't like them... )
salt and freshly ground black pepper
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In a medium sauce pan combine rice, coconut milk, water, beans, thyme, and lime zest. set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

* I don't use instant rice. I just cook it in the rice cooker than place it in a pot and add the other ingredients.