Crock Pot Maple Chipotle Chicken with Sweet Potato and Cranberry Salsa

Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crock pot. In a separate bowl, mix together 1/2 cup of pure maple syrup, 2 tablespoons of chipotle peppers in adobo sauce (finely chopped), 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika.

Pour this mixture over the chicken, ensuring it is well coated. Next, peel and dice 2 medium sweet potatoes into 1-inch cubes and add them to the crock pot around the chicken.

Season everything with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cover the crock pot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.

While the chicken is cooking, prepare the cranberry salsa by combining 1 cup of fresh cranberries, 1/4 cup of red onion (finely chopped), 1/4 cup of fresh cilantro (chopped), the juice of 1 lime, and a pinch of salt in a bowl.

Stir well and let it sit to allow the flavors to meld. Once the chicken is done, shred it gently with two forks and mix it with the sweet potatoes and sauce in the crock pot.

Serve the chicken and sweet potatoes warm, topped with the fresh cranberry salsa for a burst of flavor and color.