Cranberry-Chipotle Chicken

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
8 oz bacon, cut into 1-inch pieces
1 cup chopped onion
1 (15oz) can black beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 cup chopped roma tomatoes
1/2 cup uncooked long grain rice
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cloves garlic, minced
1 pound skinless, boneless chicken thighs
1 (16oz) can whole cranberry sauce
1 canned chipotle chile pepper in adobo sauce, finely chopped
1 tbsp lime juice
1/4 tsp salt

Directions:
1. In a large skillet cook bacon and onion over medium heat until bacon is crisp. Drain off fat.

2. Transfer bacon mixture to a 3 1/2 - 4 quart slow cooker. Stir in black beans, cannellini beans, tomatoes, rice, chicken broth, 1/2 tsp salt, cumin, cinnamon, and garlic. Add chicken.

3. In a small bowl combine the cranberry sauce, pepper, lime juice, and 1/4 tsp salt. Pour over mixture in cooker.

4. Cover and cook on low-heat setting for 6 to 7 hours (high 3 to 3 1/2.)

Comments:
I don't know about this one. I didn't really like it much. I did sub a habenero for the chipotle and some frozen cranberries for the canned stuff, but that shouldn't have changed the overall taste too much. Not sure what exactly it was, but it wasn't good. Won't make this again.

Jerky Chicken

From All Recipes.com



Ingredients:
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips

Directions:
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.

2. Preheat your oven's broiler.

3. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Comments:
Not sure why this is called "Jerky Chicken." From the recipe's little blurb I'm guessing it was supposed to be like Caribbean Jerk flavors. The habanero definitely gives it some kick. Be careful with the broiling though. I had mine on "high" and it took about 3 minutes for the residual marinade to start burning. The chicken was done in like 5 minutes. Perhaps "low" would be advised next time. :-)