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Ingredients
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    2   
    medium red sweet peppers, cut into 1-inch pieces
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    1   
    medium onion, cut into thin wedges
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    2   tablespoons 
    quick-cooking tapioca
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    8   
    chicken drumsticks, skinned
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    8   
    chicken thighs, skinned
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    1  14 1/2 ounce can 
    diced tomatoes, undrained
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    1  6  ounce can 
    tomato paste
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    2 - 3   tablespoons 
    finely chopped canned chipotle peppers in adobo sauce (see tip, page ??)
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    2   teaspoons 
    sugar
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    1   teaspoon 
    salt
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    2  16  ounce package 
    refrigerated mashed potatoes

Directions
1.
In a 5- to 6-quart slow cooker combine sweet peppers and onion. Sprinkle with tapioca. Top with chicken. In a medium bowl stir together undrained tomatoes, tomato paste, chipotle peppers, sugar, and salt. Pour over chicken and vegetables.
2.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3.
Reserve four thighs, four drumsticks, and 1 cup of sauce; store* as directed below. Serve with Chicken Wraps with Lime Cream (recipe below). Heat potatoes according to package directions; serve with remaining chicken and sauce. Makes 4 servings + reserves.
Storage
  • * Remove meat from drumsticks and thighs; discard bones. Using two forks, pull meat apart into shreds. Place shredded meat and sauce in separate airtight containers. Seal and chill for up to 3 days. Use in Chicken Wraps with Lime Cream (see recipe below).
Variation
  • Chicken Wraps with Lime Cream: In a large skillet, heat reserved shredded chicken and sauce over medium heat until heated through. Meanwhile, in a small bowl, stir together 1/4 cup mayonnaise; 1/4 cup dairy sour cream; 1 tablespoon lime juice; and 1/4 teaspoon salt. Warm four 10-inch flour tortillas according to package directions. Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of sour cream mixture and, if desired, sprinkle with 2 tablespoons snipped, fresh cilantro. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly, then roll up from the bottom. Repeat with remaining tortillas. Serve wraps with lime wedges. Makes 4 servings.
Note
  • Nutrition Facts per serving of Chicken Wraps with Lime Cream: 486 cal., 23 g total fat (6 g sat. fat), 146 mg chol., 688 mg sodium, 28 g carb., 2 g dietary fiber, 39 g protein.
Nutrition information
Per Serving: cal. (kcal) 477, Fat, total (g) 9, chol. (mg) 136, sat. fat (g) 2, carb. (g) 52, fiber (g) 4, pro. (g) 43, sodium (mg) 1110, Percent Daily Values are based on a 2,000 calorie diet
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