Crockpot Chipotle BBQ Chicken

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

In a small bowl mix together stock, chipotle, BBQ sauce, cumin, paprika and lime juice. Gently pour over chicken and throw in the bay leaves. Put the lid on.

Cook on low heat for 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 and let it cool. Strain sauce into a saucepan, bring to a simmer and cook over medium heat until reduced by half. Remove 1/4 cup of sauce and reserve it. Shred chicken and stir it into the remaining sauce.

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

Cut buns in half and drizzle insides with olive oil; toast in a hot skillet until golden brown. Pile on some chicken, drizzle on some of the additional BBQ sauce and top with some creamy coleslaw. Fabulous!

Note: As for the chipotle puree, I open up a can of chipotle peppers in adobo sauce and puree it in my food processor. I always keep some in a covered glass dish in the fridge. Always … I use it all the time.