Mexican

Chicken Thighs in Raspberry Chipotle Sauce takes 15 minutes to prepare.

Chicken Thighs in Raspberry Chipotle Sauce takes 300 minutes to cook.

Chicken Thighs in Raspberry Chipotle Sauce makes 10 servings.

The ingredients for Chicken Thighs in Raspberry Chipotle Sauce are:

2 medium onions, sliced
10 chicken thighs, skin removed
1 18-ounce jar seedless raspberry preserves
1 canned chipotle pepper in adobo sauce
1/3 cup apple cider or juice
2 tablespoons balsamic vinegar

Here is how you make Chicken Thighs in Raspberry Chipotle Sauce:

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: 10Recipe submitted by SparkPeople user ANNE-ELIZ.

The nutritional information for Chicken Thighs in Raspberry Chipotle Sauce is:

• Servings Per Recipe: 10
• 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

Chicken Thighs in Raspberry Chipotle Sauce is Mexican cuisine.