Crock Pot Chipotle Peach Chicken

IMG_2013While summers in North Carolina are known for peaches and watermelon, the sweetest peaches actually come to market in the early fall, around Labor Day. We’ve enjoyed our peaches in smoothies, in both sweet and savory jam and cooked with chicken and pork. This spicy chicken dish is made easy in the crock pot, which keeps my kitchen from getting hot during these late summer, humid days. It brings together some of late summer’s stars–sweet peaches and bell peppers–along with fresh onions and garlic. Fresh corn off the cob would be terrific in this dish as well! We have eaten this chicken in homemade tostadas (above pics and recipe below), over rice and just plain. You could also make tacos with it. It is very flavorful and a nice, spicy dish before chili weather kicks in.

I did use some canned chipotle pepper in adobo sauce, but you could also roast your own chili peppers and use them and that would be delicious as well!

Crock Pot Chipotle Peach Chicken (makes about 6 cups)

  • 2 Tsp. organic coconut oil
  • 1 yellow onion, peeled and diced
  • 1-2 sweet, bell peppers, trimmed and diced
  • 3 cloves garlic, peeled and minced
  • 1 pound boneless, skinless chicken thighs
  • 1 quart fresh, ripe peaches, peeled and chopped
  • 1-2 chipotle peppers in adobo sauce (vary to your taste)
  1. Heat coconut oil in a skillet over medium heat until melted.
  2. Add onion and bell peppers, stir, and saute for about 10 minutes. Vegetables should be soft.
  3. Add the garlic and saute for 1 minute.
  4. Put the vegetable mixture into the bowl of a crock pot.
  5. Layer the chicken thighs on top of the vegetables.
  6. Top the chicken thighs with the chopped peaches and chilis/adobo sauce.
  7. Cook on high for 4 hours or low for 6 hours. Chicken should be cooked through and tender enough to shred with two forks.
  8. Drain extra liquid from the chicken mixture (discard liquid), shred the chicken with two forks and use in recipes as needed.

Chipotle Peach Chicken Tostadas (serves 4)

  • 4 whole wheat tortillas
  • 1 tsp. organic coconut oil
  • 2 cups organic black beans, cooked (or canned)
  • 4 cups Crock Pot Chipotle Peach Chicken (above), warmed
  • 2 cups Queso Fresco or farmer’s cheese
  • 2 avocados
  • 2 green onions, trimmed and chopped (white and light green parts only)
  • Sour cream (optional)
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a skillet, heat the coconut oil over medium high heat. One at a time, add the tortillas to the skillet and cook about 1 minute on each side. Set the tortillas on the parchment lined baking sheet.
  3. Top each tortilla with 1/2 cup black beans, 1 cup of the chicken mixture, 1/4 cup of the cheese.
  4. Bake tostadas for about 10-12 minutes. Cheese should be melted and the tostadas should be hot.
  5. Serve immediately topped with avocado and chopped green onion.

 

 

Chipotle Sweet Potato Soup

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You need this soup.

Are you sitting somewhere looking out a window staring in disbelief at white snow, thinking “what in the world???”. You need this soup.

Are you wondering what lowlife bribed the groundhog to convincingly tell us all a boldface lie about spring? You need this soup.

Are you wondering why the heck people believe a rodent about seasonal change, but refuse to believe science about global warming? Well, then you need to come sit with me…’cause I like you…and we’ll have this soup.

This recipe came from a great vegan food blog called the Lunch Box Bunch. It is so very, very good. Slightly sweet, spicy and rich. A great winter soup that is also vegan and gluten free (yes, really!). And once you have a baked sweet potato, it takes about 10 minutes to make. Easy, delicious, healthy and quick. What’s not to love? Except that snow outside…and that damn groundhog…

You can get the original soup recipe HERE. I changed it up a bit, using coconut milk instead of vegetable broth/soy milk and one chipotle pepper in adobo sauce (I love those things) instead of chili powder. Also finished with a squeeze of lime and some home baked chipotle lime tortilla strips. Next time, I might try adding curry to get some turmeric in that soup! YUUUUUUMMMMMM. My version is below.

Check out the Lunch Box Bunch blog (and Twitter feed) for more great, healthy, vegan recipes!

Chipotle Sweet Potato Soup (2 servings)

1 large, organic sweet potato
1 1/2 cups coconut milk
1 chipotle pepper in adobo sauce
1 lime

Preheat oven to 400 degrees. Wrap sweet potato in foil and bake for 1 hour. Remove pulp from sweet potato when cool enough to handle.
Combine sweet potato pulp, coconut milk and chili pepper in a sauce pan. Blend with an immersion blender until smooth. Add juice from half the lime and stir.
Heat through, then ladle into serving bowls. Squeeze remaining lime half of lime into serving bowls. Top with crispy tortilla strips, avocado chunks, lime zest or roasted pumpkin seeds. Serve immediately.

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