Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

1 cup Sliced Onions

1 cup Chopped Celery

1 cup Chopped Carrots

6 Chicken thighsSkin removed

Salt/Pepper

2 Small cans tomato sauce

¼ cup Limes juice

1 tbsp minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can

2 Cloves GarlicMinced

1 AvocadoDiced

¼ cup Cilantro Chopped

2 cups White Rice

14 oz Can coconut milk

1 cup Water

15 oz Can red peas or kidney beansDrained

1 tsp Dried thyme

½ tsp finely grated lime zest

¼ cup Chopped scallions

For the Chicken

Arrange onion, celery and carrots in bottom of slow cooker.

Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chilis with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

For the Rice

In a medium saucepan, 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.

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Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas