This month's recipe swap was Chicken, and I received this recipe from Nichole at The Cookaholic Wife. I had to do a bit of planning ahead since this one needed to be in the crockpot for 6-8 hours, and I was on vacation for a week (including the weekend), but I managed to get it done just in time! I'm not sure if I picked up some super hot chiles or what, but the end result was SUPER spicy!! Not necessarily a bad thing, but I wasn't quite expecting that. I served them on Hawaiian Sweet Rolls, so the sweetness helped neutralize the spice a little bit.
Ingredients
2 lbs chicken thighs
1 small onion, diced
1 clove garlic, minced
8 oz. tomato sauce
4 oz. green chiles
2 tbs. honey
3 tbs. cider vinegar
1 tbs. tomato paste
1 tbs. Worcestershire sauce
1 tbs. paprika
2 tsp. dry mustard
1/2 tsp. salt
1 tsp. chipotle chili powder
Preparation
1 small onion, diced
1 clove garlic, minced
8 oz. tomato sauce
4 oz. green chiles
2 tbs. honey
3 tbs. cider vinegar
1 tbs. tomato paste
1 tbs. Worcestershire sauce
1 tbs. paprika
2 tsp. dry mustard
1/2 tsp. salt
1 tsp. chipotle chili powder
Preparation
- Trim the chicken of all fat.
- In the crock pot, add all of the other ingredients and stir well.
- Add the chicken to the crock pot and spoon sauce over chicken.
- Cook on low for 6-8 hours or until the chicken falls apart.
- Serve on toasted rolls or hamburger buns.
Sorry they were so spicy! Sometimes I used the canned green chiles (Chi Chi's I think) or a combination of that and a small jalapeno.
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