Slow cooker chipotle-lime chicken thighs Jamaican rice and peas

Slow cooker chipotle-lime chicken thighs Jamaican rice and peas 1) Arrange the onion, celery and carrots in the bottom of a slow cooker. Season the chicken thighs with the salt and pepper and arrange over the vegetables.

In a medium bowl, whisk together the tomato sauce, lime juice, chipotle chillies with sauce and garlic. Pour the mixture over the chicken.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve the chicken topped with diced avocado and coriander and garnished with lime wedges.

For the Jamaican rice and peas:

1) In a medium saucepan, combine the rice, coconut milk, water, beans, thyme and lime zest. Set the pan over high heat and bring to a simmer.

Reduce the heat to low, cover and simmer for 5 minutes, until the liquid is absorbed. Fold in the spring onions and season to taste with salt and pepper.