Chicken Thighs in Raspberry Chipotle Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 medium onions, sliced 10 chicken thighs, skin removed1 18-ounce jar seedless raspberry preserves1 canned chipotle pepper in adobo sauce1/3 cup apple cider or juice2 tablespoons balsamic vinegar
1. Place onions in a 4- to 5-quart slow cooker. Place ribs on top of onions. In a blender, combine preserves, chipotle pepper, apple cider, and vinegar. Cover and blend until smooth. Reserve 1-1/4 cups raspberry mixture for sauce; cover and chill until needed. Pour remaining raspberry mixture over ribs in cooker.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. For sauce, in a medium saucepan, bring reserved raspberry mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Using tongs, transfer ribs and sliced onions to a serving dish; discard cooking liquid. Spoon some of the sauce over ribs and onions. Pass remaining sauce.
Serving Size: These chicken thighs were very large. I planned 1 thigh per serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. For sauce, in a medium saucepan, bring reserved raspberry mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Using tongs, transfer ribs and sliced onions to a serving dish; discard cooking liquid. Spoon some of the sauce over ribs and onions. Pass remaining sauce.
Serving Size: These chicken thighs were very large. I planned 1 thigh per serving.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 2.7 g
- Cholesterol: 57.3 mg
- Sodium: 61.4 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 0.4 g
- Protein: 13.9 g
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