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!
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
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
*CHECK HERE FOR RECIPE IDEAS USING THE SLOW-COOKED TEXAS CHICKEN*
THIS RECIPE PROUDLY LINKED TO: Sumo's Sweet Stuff, Flour Me With Love, Couponing & Cooking