Maple Syrup Pulled Chicken
I have always associated maple syrup with fall and winter, probably because of all the maple leaves falling down in my yard. But it may be because my uncle has sent us a breakfast package every Christmas with pure vermont maple syrup. Each Christmas morning, my dad makes waffles, pancakes or french toast using ingredients from the breakfast package. This maple syrup was the secret ingredient to making this pulled chicken so delicious.
I have been experimenting with the crock pot the last few weeks to no real great success. Most of the time the meat was too moist, with what seemed like little to no texture. After looking back at the recipes, I figured out I had been using too much beer, various sodas, and various sauces in proportion to meat. I changed this with this recipe by not adding any liquid besides the maple syrup and a tiny bit of vegetable oil. The texture and taste was excellent this time around.
4 lb boneless skinless chicken breast or tenderloins
1.5 cups maple syrup
3 tbsp vegetable oil
4 tbsp Sweet Mesquite Seasoning
This is about as basic as it gets. Pour maple syrup and vegetable oil on the bottom of the crock pot. Put the chicken in and season the top of it. Cook on high heat for 2 to 2 1/2 hours and every 45 minutes mix the chicken around so the syrup evenly coats all the chicken. Shred chicken with a fork. Serve and enjoy.