To the tune of Ice Ice Baby by Vanilla Ice:
All right stop collaborate and listen
You’re ‘bout to try a new type of chicken
Something grabs a hold of you tightly
Garlic and onions cooked really slowly
Is it too spicy? Yo, I don’t know
Add some spice and give it a go.
To the extreme you rock the crock like a vandal
Put it on warm and let it melt like a candle.
Wait make a barbecue sauce that booms
The dinner you’re making starts wafting through the rooms
Deadly if there’s too many adobos
Balance it out with a drink from a fire hose
Love it or leave it you’ll prob’ly gain weight
Better serve it with rice or it ain’t right
This bird fulfills all your tastebud wishes
Check out Voila while my hub does the dishes
Source: Adapted from Elly Says Opa
1-14 oz. can diced tomatoes
2-3 chipotles in adobo, finely minced (depending on how hot you want your chicken. Start with two and then go from there.)
1/4 cup cider vinegar
3-4 T. honey
1.5 T. paprika
2 Tbsp. tomato paste
2 T. Worcestershire sauce
1 T. mustard
1 tsp. kosher salt
1/2 tsp. cayenne pepper
1-2 tsp. chili powder
3 lbs. boneless/skinless chicken breasts
1 large onion, thinly sliced in half circles
4 cloves garlic, minced
1. Whisk together the first 9 ingredients in medium bowl (through the chili powder).
2. Season chicken with salt and pepper, then place inside crock pot. Scatter the onions and garlic evenly over the top, and then pour the barbecue sauce over the top.
3. Cook on low for 5 hours. Shred the chicken with two forks and, if desired, continue to cook for a little bit with the lid off to allow mixture to thicken.