Crockpot Maple-Chipotle Chicken with Sweet Potato and Cranberry Salsa

Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crockpot. In a separate bowl, mix together 1/2 cup of pure maple syrup, 2 tablespoons of chipotle peppers in adobo sauce (finely chopped), and 1 tablespoon of apple cider vinegar.

Pour this mixture over the chicken thighs, ensuring they are well coated. Next, add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt to the crockpot.

Stir gently to combine all the ingredients. Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.

While the chicken is cooking, prepare the sweet potato and cranberry salsa by dicing 1 large sweet potato into small cubes and boiling them in salted water for about 10 minutes until tender.

Drain and let cool. In a mixing bowl, combine the cooled sweet potato with 1 cup of fresh cranberries (halved), 1/4 cup of red onion (finely chopped), 1/4 cup of fresh cilantro (chopped), and the juice of 1 lime.

Mix well and season with salt to taste. Once the chicken is cooked, shred it using two forks and mix it back into the sauce in the crockpot.

Serve the maple-chipotle chicken warm, topped with the sweet potato and cranberry salsa for a burst of flavor and color.

Enjoy your unique and delicious meal!