Slow-Cooker Chipotle Chicken

As the weather starts to turn cool, I can't help but want to pull out my slow-cooker "the crock pot" and start filling my house gradually with the aroma of fall. It's a great way to cook, especially if you're really busy lawyer like me! Thanks to my mom, we just got a crock pot and couldn't be more thrilled! So get ready for some fantastic slow-cooker recipes all season long.

Here's what is making our house smell like home right now:

Slow-Cooker Chipotle Chicken

Ingredients

• 4oz of Italian Dressing (I used 365 brand of italian dressing)
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• pinch of smoked paprika
• 1/2 tbs. of spicy rub mix containing greek oregano, Turkish cumin, onion, dried chipotle, and garlic powder
• 2 cloves garlic—minced (I used a little chopper like this)
• 2.5 lbs organic chicken breast
• 2 tbs lime juice
• 1/4 bunch cilantro

Directions

1. Cook all together in a crock pot for 4 hours. (I know there are a lot of spices in there, but I like spices and love full flavors. Sue me!)
2. Shred meat. Add in lime and cilantro.
3. Cook 30 additional minutes.

I decided to make a rice to go with our chicken.

Green Chile Rice

• 2 c water
• 1 vegetable bouillon cube
• 1 clove of garlic –minced
• ½ bunch cilantro
• 1.2 can green chiles—or equivalent fresh
• 1/4 tsp salt
• 1 tsp butter
• 1/3 minced yellow onion
• 1 c rice (not instant)

Directions

1. Blend cilantro, green chiles and onion together in blender (pulse).
2. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

We enjoyed the chicken and rice wrapped up in tortilla with a bit of Frontera Jalapeño Cilantro, simple and hearty, the perfect ending to a chilly fall day.

Photo: iStock