Cranberry Chipotle Chicken
8 oz. bacon cut into 1/2 inch pieces
1 cup chopped onion
1 15 1/2 oz. can black beans, rinsed and drained
1 15 1/2 oz. can white beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup converted rice
1/2 cup chicken broth
3 cloves garlic, minced
3/4 tsp. salt, divided use
1/2 tsp. cumin
1/4 tsp. cinnamon
1 lb. skinless, boneless chicken thighs
1 16 oz. can whole cranberry sauce
1 canned chipotle pepper in adobo sauce, finely chopped
1 tbsp. lime juice
In a large skillet, cook bacon and onion until bacon is crisp. Drain fat.
In a slow cooker combine the bacon mixture, both beans, tomatoes, rice, broth,
garlic and 1/2 tsp. of salt, cumin and cinnamon.
Place chicken on top of this mixture. In a small bowl, combing the
cranberry sauce, pepper, lime juice and the rest of the salt. Pour this
over the chicken. Cover and cook on low for 6-7 hours or high
for 3-3 1/2 hours.
