Crockpot Sweet and Spicy Shredded Chicken

Cooler temperatures (although short lived it would appear) always give me the urge to cook and roast more food, and lately I’ve been doing more with the crockpot (hi, easy!). This past weekend I had two packages of good quality chicken that needed to be used (boneless skinless tenders and breasts), so I decided to make something I could eat throughout this week.

In addition, I don’t typically use condiments anymore. Chemical shitstorms that I personally prefer not to eat, and when I left them behind I realized I didn’t really miss them all that much. I’ll consume some quality condiments free of refined sugar, corn, soy, canola, etc. occasionally, but really not that often. My deployed sailor left me with three opened 1/2 full bottles of (good quality) bbq sauce – one sweet, one spicy and one in the middle. I wanted them out of my fridge, so there we have it, crockpot sweet and spicy shredded chicken!

Crockpot Sweet and Spicy Shredded Chicken

  • 2 2-2/12 lb packages of chicken – really you could choose whichever you prefer
  • 3 large sliced jalapenos
  • 1 red onion diced
  • 8 garlic cloves diced
  • Random bbq sauces…probably totaling 1 cup worth
  • 1/4 cup grade B maple syrup
  • Fresh ground salt and pepper
  • TBSP garlic powder
  • Generous sprinkling of ground cinnamon

Throw everything in the crockpot and cook for 6-8 hours on medium heat, then shred with a fork. A couple notes: if you don’t like spice, use 2 jalapenos, this is spicy with 3. In my defense, I just made a recipe with 2, and there was next to no spice. LOL. I covered the top of the crockpot with a nice layer of ground cinnamon. I did not stir anything up, just left it as is and let it simmer.

I had it with over-medium eggs yesterday for breakfast, with avocado for lunch on Sunday and on a salad for lunch today.