There are two things I can pretty much assume about parents of children who are still at home. (a) They’re always busy, and (b) They’d give anything for a personal chef. Coming home after a long day to a piping hot meal, and just having the peace of mind that dinner is taken care of, is a wonderful thing! The bad news is that most of us can’t afford a personal chef. The good news is that most of us can afford a Crock-Pot. Which, if you wear rose colored glasses, is almost as good. Right?
I love chicken and lemon, chicken and chipotle, chicken and thyme, and chicken and garlic. So one morning I threw it all in the Crock Pot and voila, Chipotle Lime Thyme Crock Pot Chicken was born!
The Chipotle Lime Thyme Crock Pot Chicken turned out tender and juicy with a lovely light flavor. Since I hadn’t thrown in any veggies, we had it with a side salad and called it good. I left the bones and skin in the Crock Pot, removed the lime, filled the crock pot with water, added a bay leaf and left it to cook on low overnight. The broth that emerged was delicious! The next night, I used the broth and leftover chicken to make soup, and if I’d had more, I would have made some street tacos or enchiladas the next night. So many ideas, too little chicken!
Here’s a video of me making it in case you’re like me, and love to peer into other people’s kitchens and see how they make stuff!
Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.