This Crock-Pot chicken filling recipe is a guaranteed hit if you like spicy and sweet together. The filling can be used in a variety of dishes, such as tacos, burritos, enchiladas, or in salads. The reduction sauce is very concentrated but if you really like the flavor, it is an easy way to get more of it onto whatever you want.
**2 pounds chicken (breasts, tenderloin, or thighs all work—whatever you have on hand)
20 oz bottle of Dr. Pepper
1 cup brown sugar
1/4 cup white sugar
3 cloves of garlic chopped
*7 oz can of chipotle chili in adobo sauce
6 oz mild red enchilada sauce
1 tsp dry mustard
1 1/2 tsp cumin
1 lime, juiced
1/4 tsp salt
5-6 twists of fresh cracked pepper
*To control the spiciness of the dish you can rinse the chilies. I like the flavor and texture of the chilies, so I slice them thinly and add all of them. You can leave them whole and they are easier to pick out.
**Cook time will vary depending on what meat you are using. After 2 hours on high it should be done, but it might be a little tough. As long as it is done you can shred it; the 2 hours on low will make it tender and juicy again.
1. Place all ingredients except for the chicken and Dr. Pepper in the Crock-Pot and stir until sugar dissolves. Add Dr. Pepper and stir. Add chicken.
2. Cook on high for 2 hours.
3. Shred the meat on a cutting board and return the mixture to the sauce.
4. Cook 2 hours on low.
5. Remove 3 cups of cooking liquid from Crock-Pot (leave the Crock-Pot on low while you are doing this step) and strain into a medium saucepan. Bring to a boil then reduce to a simmer. Cook for about an hour, stirring occasionally, until it becomes a thick barbeque-like sauce.
6. From here you can either drain the chicken in the Crock-Pot and toss in the new sauce, or offer the reduction sauce on the side for those who want it.