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{"id":23975,"date":"2012-04-20T20:58:07","date_gmt":"2012-04-21T00:58:07","guid":{"rendered":"http:\/\/www.foodiecitymom.com\/?p=16381"},"modified":"2024-02-06T10:56:56","modified_gmt":"2024-02-06T15:56:56","slug":"chipotle-chicken-in-slow-cooker-recipe","status":"publish","type":"post","link":"https:\/\/mominthecity.com\/chipotle-chicken-in-slow-cooker-recipe\/","title":{"rendered":"Whose family is this that doesn’t like spicy foods?"},"content":{"rendered":"

<\/p> $\"\"$ <\/a>\n

Earlier this week, I prepared the chicken dish that Food Network Chef Aar\u00f3n Sanchez<\/a> shared at the Sierra Mist Natural event.\u00a0 I used the chipotle chicken recipe<\/a> but just switched up a few things.\u00a0 The changes\u2026<\/p>\n

-I used a white onion<\/strong> instead of a yellow one and fire roasted diced tomatoes<\/strong> instead of regular diced tomatoes. (That is what Chef Sanchez used in his demo.)<\/p>\n

-I used 3 garlic cloves<\/strong> instead of two. (My family loves garlic!)<\/p>\n

-I added salt and pepper<\/strong>.<\/p>\n

-Since I was pressed for time, I cooked the dish in the slow cooker on low for 6 hours<\/strong> (instead of 7-8 hours). That was what Chef Sanchez recommended in his demo anyway!<\/p>\n

The dish was very easy to prepare. As an FYI: the chipotle peppers were really spicy. Initially, I considered adding three peppers instead of two, because I like spicy food. I\u2019m glad that I tasted one of the peppers first though\u2026two was plenty! Actually, two was too much for Sean. I don\u2019t know where he got his taste buds. He just does not like spicy foods. (The chicken filling at Chipotle restaurants is even too spicy for him?!) Reggie and Michael were a bit better. At first, they commented on the spice level. When I mentioned that I guessed that I shouldn\u2019t make it again, they quickly changed their stories though. \u201cNo! We like it. Make it again.\u201d I will definitely make it again because I have half of the peppers (the recipe only calls for two, but 4 usually come in a can) and half of the fire roasted diced tomatoes left over. Besides, I really enjoyed the taste. For me, the sweetness of the Sierra Mist mellowed out the spiciness of the peppers. My family simply needs to get with the spice program \ud83d\ude42 .<\/p>\n

I made the dish on Tuesday for our family\u2019s Mexican themed dinner night, so we used the chipotle chicken as the meat filling. I didn\u2019t have any queso fresco on hand so we just used the shredded Mexican cheese mixture that we already had in the refrigerator. The chicken really makes a great taco filling, but Reggie also enjoyed it with some yellow rice. In any event, this is\u00a0 one easy slow cooker chicken recipe that I will be preparing again soon.<\/p>\n

Have you been able to help your family like spicy foods? If so, I would love some tips\u2026<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"