-
1
Place onion, carrots and garlic in the bottom of your crockpot.
-
2
Lay chicken breasts on top and season with salt and pepper.
-
3
In a small bowl mix together stock, chipotle, BBQ sauce, cumin, paprika and lime juice.
-
4
Gently pour over chicken and throw in the bay leaves.
-
5
Put the lid on.
-
6
Cook on low heat for 4-5 hours or until chicken is cooked through.
-
7
I actually took a spoon and basted the top of the chicken once or twice with the sauce.
-
8
I also turned the chicken over about 3 hours into cooking time.
-
9
Once chicken is cooked remove it to a plate and let it cool.
-
10
Strain sauce into a saucepan, bring to a simmer and cook over medium heat until reduced by half.
-
11
Remove 1/4 cup of sauce and reserve it.
-
12
Shred chicken and stir it into the remaining sauce.
-
13
Use the reserved sauce to stir into a bowl of your favorite BBQ sauce to desired consistency.
-
14
It adds great flavor and a hint of heat.
-
15
Cut buns in half and drizzle insides with olive oil; toast in a hot skillet until golden brown.
-
16
Pile on some chicken, drizzle on some of the additional BBQ sauce and top with some creamy coleslaw.
-
17
Fabulous!
-
18
Note: As for the chipotle puree, I open up a can of chipotle peppers in adobo sauce and puree it in my food processor.
-
19
I always keep some in a covered glass dish in the fridge.
-
20
Always ...
-
21
I use it all the time.
