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crock pot chipotle apple chicken

Posted on November 30th, 2011  |  14 Comments

oh my gosh.


holy smokes.

this. was. amazing.

Covering the major awesome flavors, this chicken was perfectly spicy with a hint of honey sweetness and smokey to boot!

Everything was prepped the night before and just assembled in the morning!

Confession: I’ve never done that before. You know, the get everything ready in 10 minutes the night before and take only 5 minutes the next morning and viola! have slow-cooked dinner READY when you stumble through the door with blood sugar so low you’re seeing spots.

It was glorious.

Crock pot, you and me are going to be great friends.

Crema aka Mexican sour cream, you saved my tongue, thank you. While I love sour cream, and boy do I love sour cream, crema is where it’s at. It’s pretty much just sour cream with lime juice or buttermilk, not sure the ratio but you could always wing it and end up with something spectacular. I know you can do it. Or you can buy it. :)

Feel no shame having a dollop of crema, there’s no added fat to this bird. Just tons and tons of flavor, flavor that’s naturally fat-free. Wahoo!

Don’t feel like cooking tonight? Let the crock pot have a crack at it! 15 minutes of prep, long day at work and dinner is ready!

Of course there are a few extra steps to make the sauce special. A strain here, simmer there, plus a fresh garlic clove, just cause.

Takes no time at all.

Just do it. And toss the chicken back in so it soaks up all that juice. Another must do.

And don’t forget to eat the chicken cold on crackers at 11 pm, because it’s just that good. 

Happy crock potting Wednesday!



crock pot chipotle apple chicken

serves 4

1   4-5 lb chicken, organic free-range, vegetarian fed

1/4 c. apple cider vinegar

1 green apple, sliced

2 medium yellow onions, sliced

2 bay leaves

handful of cilantro


3/4 c. favorite salsa, i used semi-hot green salsa

1-2 chipotle peppers in adobo sauce

8 oz. can tomato sauce

1 roma tomato

3 Tbsp honey

4 cloves garlic

1 tsp hickory liquid smoke, all natural

1/4 tsp sea salt

Dry Rub

1/2 Tbsp abodo seasoning

1 tsp cumin, ground

1 tsp garlic powder

1 tsp smoked salt


1. The night before, or day of if you forgot to read this ahead of time, make the dry rub (mix ingredients together) and rub it all over and inside a clean, dry chicken. Place into the crock pot insert, cover and refrigerate overnight.

2. Also the night before, or day of, combine the ingredients for the sauce in a food processor and pulse until thoroughly combined. Refrigerate overnight.

3. Morning of, remove chicken from fridge, slice the onions and apple, and place underneath the chicken in the bottom of the crock pot.

4. Pour sauce all over chicken. Add vinegar and bay leaves. Cover and cook on low for 7 hours.

5. After it’s cooked you can eat it straight out of the pot OR you can contain yourself to remove the chicken from slow cooker, shred/debone it and return it to a simmering strained sauce in a saucepan on the stove.

6. Once that chicken has soaked up all the juice you can eat on a bun or tortilla with crema or sour cream, fresh cilantro, and diced fresh red onion. Don’t forget the onion. Unless you are allergic, in that case, skip the onions altogether please.


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14 Responses

  1. For some reason, I’ve never cooked a whole chicken in the crockpot. In fact, I don’t know if I’ve ever BOUGHT a whole chicken! Weird!
    This sounds awesome- will definitely be making it soon…

    • lafig says:

      I def haven’t bought enough in my time and will be doing so more often. 11$ for a whole organic chicken is WAY better than 11$ for 2 organic chicken breasts!

  2. Colby says:

    oh man that looks good! if only your blog came with someone to cook these meals for me…

  3. Meghann says:

    I think this might be my favorite recipe so far! It looks AH-MAZING!!!

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  8. I am making this now (9:45pm). Instead of a whole chicken, I used to full leg quarters and an entire whole chicken breast (two breasts combined). So, I have a whole chicken in the crock pot. I didnt have any liquid smoke, so I used a pinch of Cumin. Cumin tastes smokey to me. I will let the sauce and the seasoned chicken chill out in the fridge over nights and I will have chipoltle chicken tacos for the Denver game tomorrow. thanks for the recipe.

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