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Monday, February 17, 2014

Crockpot Chipotle BBQ Chicken

This chicken turned out so good.

I was craving some kind of pulled meat sandwich that would be good with some 
coleslaw on top of it. I had some chicken breasts thawed out and ended up 
throwing them in the slow cooker with a super simple chipotle bbq sauce. 


The chicken cooked on a bed of onions, carrots and garlic, which I ended up straining 
out of the sauce. The carrots had the most amazing flavor that 
I was thinking, if a person wanted to, they could leave the veggy's in the sauce 
and just puree it until smooth before you reduce it. Just a thought.

For the coleslaw I just made a simple dressing out of red wine vinegar, mayonnaise, honey, celery seed, and a little salt and pepper. You could also go with this Creamy Jalapeno Coleslaw if you wanted to. 

Linked with Weekend Potluck and Foodie Friday.

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Crockpot Chipotle BBQ Chicken

1 large onion, quartered
2 large carrots, cut into 2 inches pieces
4 cloves of garlic, smashed
3 large or 4 small boneless skinless chicken breasts
Salt and Pepper
1/4 cup chicken stock
2 tsp chipotle puree*
1/4 cup bottled bbq sauce
1/2 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
2 bay leaves
4 Buns
Your favorite coleslaw

Place onion, carrots and garlic in the bottom of your crockpot. Lay chicken breasts on top and season with salt and pepper.

Mix together stock, chipotle, bbq sauce, cumin, paprika and lime juice. Gently pour over chicken and throw in the bay leaves.

Cook covered on low heat 4-5 hours or until chicken is cooked through. I actually took a spoon and basted the top of the chicken once or twice with the sauce. I also turned the chicken over about 3 hours into cooking time.

Once chicken is cooked remove it to a plate. Strain sauce into a saucepan, bring to a simmer and reduce by half. Remove 1/4 cup of sauce and reserve. Shred chicken and stir into remaining sauce.

Use the reserved sauce to stir into your favorite bbq sauce to desired consistency. It adds great flavor and a hint of heat.

Cut buns in halve and drizzle insides with olive oil; toast in a hot skillet. Pile on some chicken, drizzle on additional bbq sauce and top with some creamy coleslaw. Fabulous!

*As for the chipotle puree, I keep a covered glass dish in the fridge, of a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS,,, I use it all the time.

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