- Servings: 6
- Prep Time: 10 min.
- Cook Time: 4-8 hours
- Total Time: 4-8 hours
|1||Onion, sliced thinly|
|1||Shallot, sliced thinly|
|3-4 lbs||Bone-in Chicken Thighs, skin removed, preferably brined for a few hours|
|1 Tbsp||Maple Sugar|
|1 tsp||Smoked or Spicy Paprika|
|½ tsp||Black Pepper|
|Maple Sriracha Sauce:|
|2 Tbsp||Concentrated Tomato Paste, from a tube|
|¼ cup||Aged White Wine Vinegar|
|¼ cup||Pure Maple Syrup, grade b is fine|
|1½ Tbsp||Sriracha Hot Sauce, or to taste|
|1 tsp||Ground Mustard|
|1 tsp||Freshly Ground Black Pepper|
|1-2 Tbsp||Flour To Thicken Sauce|
Place sliced onion and shallot on bottom of crock pot. Stir together spice mix and rub onto chicken thighs (after patting them dry). Place rubbed chicken thighs on top of onion slices and shallot.
Whisk together maple-sriracha sauce and pour over the meat in the slow cooker. Cook on high for 3-4 hours or low 6-8 (or until meat is tender and falls off the bone. I did 3 on high and 1 on low). Remove meat and shred, removing bones.
Remove liquid and simmer it gently, sifting 1-2 tablespoons flour over surface and whisking in to thicken. Remove from heat once thickened. Return shredded chicken and as much sauce as you like to slow cooker; reserve rest in a bowl to serve at the table. Keep warm and serve with your favorite bread and coleslaw.
I made this -- just felt like adding some heat and local ingredients to a standard pulled pork type recipe. Glad I did -- big hit and all gone the first day.