This dish got RAVE reviews from my family, BUT with that being said it’s a spicy dish. A really spicy dish, my guys love spice and even Robby asked me to tame it just slightly for next time! The recipe called for 1 Tablespoon of chili powder so I will back it down to 1/2 Tablespoon and go from there, I will also remove the seeds from the jalapeño. This is great served over rice but I decided I would give the boys the option of rice or mashed potatoes for a change of pace. Both guys said they preferred the dish with mashed potatoes.
I made this in the crockpot for an easy day of cooking!
INGREDIENTS
1 Tablespoon olive oil
1 medium onion, chopped
1 Jalapeño, sliced and seeds removed if desired
2 cloves of garlic , chopped
2 pounds of boneless skinless chicken, I used chicken breasts but thighs would be great too
16 ounce can of tomato sauce
7 ounce can of chipotle in adobo sauce
1/2 Tablespoon or up to 1 Tablespoon of chili powder
1 teaspoon Mexican oregano
1/2 teaspoon cumin
Salt and pepper to taste
DIRECTIONS
Season your chicken with salt and pepper and place them in your slow cooker.
Heat oil in a pan to medium heat and add the diced onion and jalapeño, cook them just until soft. About five minutes. Then add them into the slow cooker with the chicken.
Add the tomato sauce, the chipotle in Adobe sauce into a blender and blend until smooth, add the seasonings and mix again. Pour the sauce over the chicken and cook on low for 3 hours or high for 2 hours until the chicken is tender.
When the chicken is cooked through shred the chicken, this can be done right in the slow cooker with two forks.
Serve over rice or mashed potatoes.
Enjoy!
