Chipotle Lime Chicken

I got this recipe off of the Food Network. I changed it a little bit. You can add celery to the vegetables, but none of us like celery so I didn't add it. I also made it with the highest amount of spice you see in this recipe. The original only called for 1 pepper and 1 tsp of sauce, but I knew that wouldn't be spicy enough. For the boys, I took the chicken out and didn't put any extra sauce on it. For us we poured sauce all over and it was yummy. We also poured sauce on the rice.


















CHIPOTLE LIME CHICKEN

1 cup sliced onion
2 cups chopped carrots
4 pounds skinless chicken thighs
salt
pepper
1 can (15 oz) tomato sauce
1/3 cup lime juice
4-6 seeded minced chipotle chilies in adobe sauce (use 1-2 if you don't like it too spicy)
1-3 Tbs adobe sauce (use 1 tbs if you don't like it too spicy)
2 garlic cloves, minced
1/2 Tbs brown sugar
1 avocado, diced
1/4 cup fresh cilantro leaves
Lime wedges for garnish

Arrange onion and carrots on bottom of slow cooker, sprinkle chicken liberally with salt and pepper, place over vegetables.
In a bowl whisk together tomato sauce, lime juice, chipotle peppers, adobe sauce, garlic and sugar.
Pour over chicken
Cover and cook on low 6 - 8 hours or high 4 hours
Serve with diced avocado and cilantro, garnish with lime wedges
EDITED TO ADD:
This dish made alot of leftovers, so the next night I put the chicken, sauce and rice in a large sauce pan, added some bbq sauce and warmed thru. Once the chicken was heated up again, it fell nicely off the bone. I scraped the bones into the sauce, shredded it the chicken and continued cooking for about 10 min. Once it was bubbly hot, I added shredded sharp chedder cheese to it and stirred until melted.
I served it in bowls with a dollop of sour cream and the left over avocado. YUMMMY! I almost think this was better this way. Kind of like a spicy chicken stew.