Crock Pot Chipotle Chicken

It sounds really spicy, but it’s not that bad.  If you like a subtle pepper taste, unlike jalapeno, then try this recipe.   This is even better served the day after you make it.  Crock Pot Chipotle Chicken

• 3 boneless chicken breasts (depending on how hungry each person is)
• 1 can (7 ½ oz of pinto beans)
• 1 can (7 ½ oz of corn)
• 1/2 diced onion (or onion powder equivalent)
• 1 teaspoon minced garlic (or garlic powder equivalent)
• 2 cups chicken broth
• 1 teaspoon lime juice
• 1-2 whole chipotle peppers, depends on your personal taste
• paprika
• black pepper
• cayenne pepper

Place chicken breasts in bottom of crock pot. Cover with corn and beans.  Mix onion, garlic, chicken broth and lime juice together and pour over chicken. Add a small pinch each of paprika, black pepper and cayenne pepper.  (I usually leave out the cayenne)  I don’t like it to compete with the chipotle.  Add chipotle peppers.  If you’re adventurous, you can cut the peppers in half before adding.  Cook on low 6-8 hours.  Serve with rice or tortillas.