Ingredients:
1 large onion, chopped
1/2 cup raisins
1 tablespoon minced garlic
1 cup carrots, sliced into discs
1 thinly diced chipotle chile; I use the canned chiles in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
Instructions:
1) Place onion, raisins, garlic, chipotle pepper, peanut butter and crushed tomatoes in slow cooker.
2) In a bowl, add the sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder, then mix the ingredients together, then add to the crockpot.
3) Mix all ingredients in the crockpot together, then carefully add your chicken and then fold the sauce over the chicken.
4) Cover the dish, and cook on Low for 6 hours.
5) Four hours into cooking, add your carrot discs, and fold into your sauce, and cook for an additional 2 hours.
6) 30 Minutes before serving, steam rice and corn.
7) 10 minutes before serving heat up your tortillas for dipping.
Source: The Lady Prefers To Save
1 large onion, chopped
1/2 cup raisins
1 tablespoon minced garlic
1 cup carrots, sliced into discs
1 thinly diced chipotle chile; I use the canned chiles in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
Instructions:
1) Place onion, raisins, garlic, chipotle pepper, peanut butter and crushed tomatoes in slow cooker.
2) In a bowl, add the sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder, then mix the ingredients together, then add to the crockpot.
3) Mix all ingredients in the crockpot together, then carefully add your chicken and then fold the sauce over the chicken.
4) Cover the dish, and cook on Low for 6 hours.
5) Four hours into cooking, add your carrot discs, and fold into your sauce, and cook for an additional 2 hours.
6) 30 Minutes before serving, steam rice and corn.
7) 10 minutes before serving heat up your tortillas for dipping.
Source: The Lady Prefers To Save