Savory Shredded Chicken with Sweet Potato and Maple-Orange Glaze

Begin by preheating your oven to 400°F (200°C).

In a large mixing bowl, combine 2 medium sweet potatoes (peeled and diced) with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the sweet potatoes on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

While the sweet potatoes are roasting, season 2 pounds of boneless, skinless chicken breasts with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika.

In a large skillet over medium heat, add 1 tablespoon of olive oil and sear the seasoned chicken breasts for 4-5 minutes on each side until golden brown.

Once the chicken is browned, transfer it to a slow cooker.

In a small bowl, whisk together 1/4 cup of pure maple syrup, the juice of 1 orange, and the zest of the same orange.

Pour the maple-orange mixture over the chicken in the slow cooker.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

1.

After cooking, shred the chicken using two forks and mix it with the glaze in the slow cooker.

1.

Once the sweet potatoes are done roasting, add them to the slow cooker and gently fold them into the shredded chicken.

1.

Serve the savory shredded chicken warm, garnished with 1/2 cup of chopped pecans and fresh parsley for added crunch and flavor.