Remove skin from chicken and cut off visible fat. Turn slow cooker to high or low depending on how long you want to cook the chicken.
Combine onion, pepper and drained tomatoes in slow cooker bowl. Finely chop sauce-coated chipotles. You should have about 3 tablespoons (45 mL). Stir into tomatoes along with chili powder, oregano and salt. Place chicken, bone-side up, in sauce. Push into sauce as best you can.
Cover and cook for 2½ to 3 hours on high or 5 to 6 hours on low until chicken reaches 165°F (74°C). Then if you want a thick sauce, stir cornstarch with 2 tablespoons (30 mL) cold water until dissolved. Gently stir into the sauce. Cover and continue cooking until thickened, about 10 minutes, stirring often. Serve chicken with the sauce spooned over top or spoon sauce over rice and sprinkle with chopped fresh coriander. It’s also wonderful over pasta or black beans.
- Serves: 4
- Prep Time:
- Cook Time:
- 8 bone-in chicken thighs
- 4 bone-in breasts
- 1 large onion, roughly chopped
- 1 green pepper, roughly chopped
- 28 oz (795 g) can diced tomatoes, well drained
- 3 large chipotles in adobe sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) leaf oregano
- 1/2 tsp (2.5 mL) salt
- 1 tbsp (15 mL) cornstarch (optional)