Slow cooker maple chipotle pulled chicken

• Gluten free
• Paleo

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1 tsp Chipotle chili, ground
  • 1 Onion, large
  • 1 14-ounce can Tomatoes

• Condiments

  • 1/2 cup Maple syrup, dark pure
  • 1 tbsp Mustard, coarse ground

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Cider vinegar
  • 1 tbsp Coconut oil

• Liquids

  • 3 tbsp Water

Found on healthyseasonalrecipes.com

Description

Directions

• Heat oil in a large skillet over high heat. Swirl to coat pan. When oil is shimmering but not smoking, add half of the chicken and sear on one side until browned, 4 to 6 minutes. Transfer the chicken to the insert of a large crockpot. Reduce heat to medium-high and sear the remaining half of chicken until browned on one side, 2 to 4 minutes. Transfer the chicken to the slow cooker.
• Add onion and water to the skillet, and cook, scraping up browned bits from the bottom of the skillet, until starting to soften, about 2 minutes. Stir in tomatoes, maple syrup, vinegar, mustard, paprika, salt and chipotle. Remove from heat and scrape the onion mixture into the crockpot. Cover the slow cooker and cook on low, undisturbed for 4 hours.
• Shred chicken with two forks before serving. Serve with the braising sauce.

Nutrition