Maple Chipotle Chicken Sandwich #recipe @LucyBurdette

LUCY BURDETTE: I’ve told you how I love love love my new slow cooker. Here’s one of the first recipes I tried with it, found on Pinterest and adapted for low-sodium eaters. Now we’ve made it several times and served it to guests too, with good reviews! And it's perfect for winter, even in Key West.

Ingredients

• 1 tablespoon olive oil
• 1 ½ pound boneless, skinless chicken thighs
• 1 large onion, diced
• 3 tablespoons water
• 1 14-ounce can crushed or diced tomatoes, fire roasted
• ½ cup real maple syrup
• ¼ cup cider vinegar
• 1 tablespoon coarse ground mustard (I use Kozlik’s)
• 1 tablespoon smoked paprika
• 1 teaspoon Penzey’s Arizona Dreaming
• 1 dried chipotle pepper

Directions

Brown the chicken on both sides, then add the onions to the pot and let those brown a little too.

Mix the tomatoes and water with the maple syrup and spices and add all this to the crockpot.

Cook on low for four hours. Shred the chicken (using two forks) and return it to the pot. Remove the pepper and discard. 







Serve on crusty rolls or a nice baguette to catch all the yummy juice. Maybe a little cole slaw piled on top? We happened to have my sister’s homegrown broccoli in the fridge so we used that for our greens.

Honestly, it's like magic to drop all that stuff in the crockpot and come back hours later to--a meal!

Lucy writes the Key West food critic mysteries.  Follow her on Facebook, Twitter, Pinterest, and Instagram!