Slow-Cooked Texas Chicken

Does it get any more Texas than combining chipotle peppers with Dr. Pepper??  It’s a whole new awesome version of Tex-Mex! 
If you like heat, you’ve got to try this.  The chicken had a really nice flavor with some kick but the onions, oh man, the onions…  those really packed a punch!

INGREDIENTS:
1 large onion, quartered
5 large chicken breasts – can still be frozen
1 can (11 ounces) chipotle peppers in adobe sauce
1 bottle (16.9 fluid ounces) Dr. Pepper
1 tablespoon brown sugar

LETS COOK:
Lay the onion quarters in the bottom of the crock-pot.  Place the chicken breasts on top of the onions.  Add the remaining ingredients to the crock-pot.

Cover and cook on low for 7-8 hours. 

Remove the chicken from the sauce and shred any large pieces that might still remain – but probably won’t 🙂

RECIPE INSPIRED BY: The Pioneer Woman

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*CHECK HERE FOR RECIPE IDEAS USING THE SLOW-COOKED TEXAS CHICKEN*

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THIS RECIPE PROUDLY LINKED TO: Sumo’s Sweet Stuff, Flour Me With Love, Couponing & Cooking

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