Friday, January 27, 2012

Chipotle and Lime Chicken

1 lb sml red potatoes, skinned and quartered
4 boneless, skinless chicken breasts
1 chipotle pepper, minced
2 tablespoons adobo sauce
1 tablespoon fresh lime juice
¼ cup heavy cream
½ cup sour cream
12 oz baby spinach leaves

Place potatoes and chicken in croc pot. 

In a small bowl, combine adobo sauce, chipotle, lime and cream. Pour over chicken. Cover; cook on low 6 to 8 hours. 

Remove chicken and potatoes; cover to keep warm. Discard all but 1 cup of liquid from croc pot. Add sour cream and spinach to 1 cup of liquid. Stir and cook on high 5 to 10 minutes, or until spinach has wilted and sauce is warm. Pour over chicken and potatoes and serve immediately.

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