Maple Chipotle Pulled Chicken

I had a couple friends over on Saturday, they are married and also follow the paleo lifestyle as well, so it's easy to cook for them.  I think they have lost a combined 60+ pounds over the last year, totally amazing.  It's nice that I don't have to explain anything or wonder if they are going to be happy eating pulled chicken in a lettuce wrap instead of a bun.  Even though Ian isn't around right now, I still managed to make enough chicken for the three of us to eat, plus an extra serving or two, plus a quart for them to take home, PLUS two meals for myself.  I guess you could say this feeds a crowd!  Now, I won't lie and tell you I used store bought chipotles, because I actually made them myself.  For some reason I didn't read the ingredients list of the ones I bought recently, and found that they contained wheat.  No bueno.  I scoured my local haunts for a wheat free version, but came up empty handed.  So what's a foodie to do?  Make their own!  Before you get all, "I could never do that!", take a deep breath, it was super easy!  I know all of you can simmer sauce and use your blender, that's all you need to do.  You can find the recipe and directions here.  You can just make them when you are hanging out on a Friday night drinking wine, which may or may not be when I made them :)
P.S. Best thing happened to me this morning, I looked at the days I am crossing off until Ian's graduation, and realized I forgot to mark off yesterday so it's only 37 days, not 38!  Small victories.
P.P.S. I served this with a quick mayo-less cole slaw, find the recipe here.

Maple Chipotle Pulled Chicken 
(Print Recipe)
3 lbs Chicken (I used a combo of thighs and breasts)
2 Chipotles
1/2 cup Adobo sauce
1/2 cup Maple Syrup
1 tsp Chili powder
1 tsp Cumin
Salt & Pepper

Extra sauce:
1 Chipotle
1/4 cup Adobo
1/3 cup Maple syrup
1/4 cup Chicken stock

Season chicken on both sides with salt and pepper, place in the bottom of your crockpot.
In a blender combine the rest of the ingredients and 1/2 tsp salt and 1/2 tsp pepper.  Blend until smooth.  Pour mixture over chicken and toss to coat all pieces evenly.  Cook on Low for 7 hours.  After 7 hours, remove chicken and shred with two forks.  Place chicken back in crockpot for another hour to soak up all the juices.  If chicken is too watery, remove lid for the last 30-45 minutes.  During the last hour, make some extra sauce (optional), in a small pot combine all ingredients and simmer on low until thickened.  Keep warm.
Assemble chicken over a bed of lettuce and top with extra sauce and cole slaw.  Enjoy!


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