This crockpot recipe for chili maple chicken hails from the blog When The Dinner Bell Rings. It doesn't look like much, but it was amazing. I loved the spicy and the sweet together!
I didn't have any real maple syrup on hand so I used homemade pancake syrup instead. I got some chipotle chile powder for my birthday and I thought the smokey element of the chipotle would add another flavor dimension. Not having used chipotle powder before, I was concerned it might be too spicy for Blockette. I used half regular chili powder and half chipotle. The chicken was just spicy enough to prevent the chicken from tasting bland, perfect for tender tastebuds.
The lack of water in this recipe really surprised me. I'm so used to cooking chicken that is completely submerged in some sort of sauce or broth while baking in the crockpot. Rest assured, the chicken turns out just fine and is in no way dry!
We ate our chicken in a cold salad. Since there was no real sauce, I thought it would be too bland or dry served with pasta or rice. The salad turned out to be perfect as we were having unseasonably hot temps when I made it back in late September. We wound up having leftovers. I'll write about what I did with the remaining chicken later this week!
Chili Maple Glazed Chicken from When the Dinner Bell Rings
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
4 chicken breasts
Toss all ingredients in slow cooker on high. Bake covered 4-6 hrs.