Ingredients
- 1 red onion (or yellow onion, peeled and cut into 8 wedges)
- 1 red bell pepper (seeded and diced)
- 4 cloves garlic, peeled
- 1 tablespoon chipotle chiles in adobo sauce, chopped
- 4 new (1 1/2 pounds) potatoes (scrubbed and each cut into 6 wedges)
- 300 grams grape tomatoes (2 cups)
- 20 ounces bone-in skinless chicken thighs (trimmed of visible fat)
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 cup chopped fresh cilantro leaves
- 1 lime (quartered)
How to Make
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Step 1: To a 4-quart slow cooker, add onion, bell pepper, garlic and chipotle chiles. Stir to combine. Top with potatoes and tomatoes.
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Step 2: Heat a large non stick skillet on medium-high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin. Cover and cook on low for 6 to 7 hours, or until chicken is no longer pink in center and falling off the bone. (Alternatively, cook on high for 3 to 3 1/2 hours.)
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Step 3: Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are very tender.) Debone chicken in large pieces. Divide chicken among serving bowls and top with vegetable mixture. Drizzle oil over top, dividing evenly. Sprinkle with salt and cilantro and serve with lime wedges.
Tips & Variations
- Slow cooker
We hope you enjoy this recipe!
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