Chipotle-Lime Chicken Breasts with Jamaican Rice and Peas (Beans) (slow cooker)

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    Many Jamaican people refer to kidney beans as peas. This makes for a confusing recipe name!



  1. 1 1/2 c onion, sliced
  2. 1 1/2 c celery, chopped
  3. 1 1/2 c carrots, chopped
  4. 4 to 6 skinless boneless chicken breasts, (about 1 1/2 lbs).
  5. salt
  6. freshly ground black pepper
  7. 1 (15 oz) can tomato sauce
  8. 1/4 c lime juice, 62 g
  9. 1 T minced chipotle chiles in adobo sauce with 1 t sauce from can
  10. 2 cloves garlic, minced
  11. 1 avocado, diced
  12. 1/4 c chopped fresh cilantro leaves
  13. lime wedges for garnish (optional)
  14. Jamaican Rice and Peas

  15. one recipe of Jamaican Rice and Peas (Beans)



  1. Arrange onions, celery and carrots in bottom of slow cooker.
  2. Season chicken breasts with salt and pepper and arrange over vegetables.
  3. In medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour over chicken.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  5. Jamaican Rice and Peas

  6. Serve chicken and sauce over prepared Jamaican Rice and Peas.
  7. Top with cilantro and avocado.
  8. Garnish with lime wedges, if desired.

Picture of Recipe

Chipotle-Lime Chicken Breasts with Jamaican Rice and Peas (Beans) (slow cooker) - Picture of Recipe
Serves: 4
Prep Time: 20 minutes
Cook Time: Low: 6 to 8 hours,High: 3 to 4 hours
Course: Entree
Type of Food: Rice Dish
Ethnicity/Origin: Jamaican
Key Ingredient: Chicken,Tomatoes,Limes,Avocados,Rice,Beans,Coconut
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Slow Cooker,Stovetop

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