Recipe by mykidslightmylife
This sounds like an odd combination of ingredients, but it is very yummy! The chipotle peppers give the chicken a nice smoky, spicy flavor, and the apple juice makes it just a tad bit sweet. You can adjust the heat easily, from mild to spicy. My mild recipe is just perfect for my Irish-German husband :)
Top Review by ohevshalomel
This was quite good and very simple to make. What a nice change to our regular low-carb routine (variety is the key to sticking to a low-carb diet). I served this over a bed of riced cauliflower made with one pound cooked frozen cauliflower and 2-3 T. butter--the whole dinner was less than 25g net carbs, the way I prepared it. I didn't even mess with a slow cooker, as I didn't have time. I cooked chicken breasts in the oven, cut them into strips and cooked them in the sauce. I used about 1/3 can of chipotle peppers in adobo, snipping the peppers with kitchen shears. It was very spicy but nice for us. I omitted the tomato paste, but I think next time I will add it back in just because the chicken tasted like it was missing something. I'll be making this again!
- 1 roasting chicken (about 3 lbs)
- adobo seasoning
- 2 cups water
- 1 (6 ounce) can chipotle chiles in adobo
- 2 tablespoons tomato paste
- 1⁄4 cup apple juice
- 1 cup shredded mexican cheese
Directions See How It's Made
- Place chicken in crock pot, and sprinkle liberally with adobo seasoning. Cover with water. Cook chicken on low for 8 hours or overnight. Shred and remove bones, skin, etc.
- On the stovetop, add chicken with the rest of the ingredients. For a mild spice, which is how I prepared it, use JUST 2 tbl of the SAUCE from the peppers. To make it hotter, use more sauce and less tomato paste, or puree the peppers and use them as well. Season with more adobo seasoning to taste. Stir until blended and cook until juice is absorbed.
- Serve on torillas with rice as a side. Enjoy!