Slow Cooker Raspberry Chipotle Chicken

Slow cooker recipes are awesome. Seriously you do a little work in the morning and (6 hours later) BAM!, you've got a tasty dinner waiting for you that evening. This one in particular was pretty awesome. I'd like for it to have tasted a little more raspberry and a little less chipotle but I'm willing to overlook that because it was pretty flippin' good. Next time I think I'll double the raspberry syrup though.

Admittedly, the raspberry-chipotle combo sounds a little weird. But it intrigued me so I tried it and it was surprisingly not a strange flavor. Just spicy with a little sweetness added in. Keep in mind that this one is spicy though. If you're not into that sort of thing, steer clear! Or cut back on the paprika and maybe use less of the chipotle peppers.

Slow Cooker Raspberry Chipotle Chicken

Ingredients:

• 3 boneless, skinless chicken breasts, cut into halves
• 1 cup raspberries
• 1/4 cup Torani (or DaVinci) sugar-free raspberry flavor syrup
• 1 small can chipotle chilies canned in adobo sauce (find it in the hispanic foods aisle)
• 1 Tbsp white wine vinegar
• 1 Tbsp paprika
• 2 Tbsp canola oil
• Chopped cilantro, optional

Directions:

1. Heat oil in a heavy skillet over medium high heat
2. Sprinkle chicken with the paprika and brown chicken on both sides in skillet, transfer to slow cooker
3. In a blender (I used my magic bullet), combine the raspberries, syrup, chipotle chilies in adobo, and white wine vinegar. Process until smooth and pour over chicken
4. Cover the slow cooker and heat the chicken and sauce on low for 6 hours.
5. Sprinkle cilantro over chicken and serve.

And there it is! Till next time...