Jazz up your leftover chicken or turkey with chipotle and cranberry sauce. Mildly spicy, tangy, low maintenance dish. Slow cooker /Instant Pot
Chipotle Cranberry Chicken
Jazz up your chicken or leftover turkey with chipotle and slightly sweet cranberry sauce. Mildly spicy, tangy and low maintenance dish. Using an Instant Pot or slow cooker keeps you out of the kitchen yet makes you a popular chef!
Equipment
- Instant pot
- pepper grinder
- Blender
Ingredients
- 3 lbs bone-in chicken thighs and/or drumsticks skinned
- 1 tsp Vegeta
- ½ tsp black pepper ground
- ¾ cup whole cranberry sauce preferably homemade, or canned
- 1 cup water divided
- 4 oz sundried tomatoes dried
- 8 oz fresh tomatoes diced
- 1 TBSP Cento tomato paste
- 2 TBSP cornstarch
- 2 TBSP lime juice
- 1 TBSP Truvia Brown Sugar Blend
- 1 TBSP canned chipotle pepper in adobo sauce
- 1 TBSP Dijon mustard
- Optional: ¼ diced onion and 1 clove garlic
- Cilantro for garnish
Instructions
- Place chicken in a 4 or or 4 Qt slow cooker. Sprinkle with Vegeta (or salt) and freshly ground pepper.
- In a blender combine all ingredients. Optional: add onion and garlic. Blend till smooth. Pour mixture over chicken.
- Cover pot. Cook the chicken: use Venting, Slow Cooker, Low Heat and 5 hours setting.
- When cooking finished, remove the chicken pieces into a serving bowl and set aside.
- Optional : concentrate the liquid of the chicken stew: por the liquid into a 12-inch-skillet, and boil it down to the desired consistency.
- Serve chicken and sauce over brown rice, cuscus, gnocchi or with coleslaw. Garnish with cilantro.
