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One 5-pound chicken, cleaned and some skin removed
1 7-ounce can chipotle peppers in adobo sauce
1 large onion, peeled and quartered
3 cloves garlic, peeled
brown sugar, molasses, or cola (to be added 1/2 cup at a time)
corn or flour tortillas
lettuce, cilantro, lime, salsa for garnish (optional)
1. Place all ingredients in large crock pot on high heat. Cover and cook 4-5 hours, until meat begins to fall off the bone.
2. Carefully remove the chicken from the crock pot and shred the remainder of the meat. Store in a large container.
3. Slowly pour the cooking liquid from the crock pot into a stovetop-safe pot (you can’t put your enamel crock pot on a stove burner). Simmer on medium heat. Add 1/2 cup brown sugar, molasses, or cola if you want to balance the smoky-spiciness with a sweet flavor. Allow flavors to meld before adding additional sweetness.
4. Remove reduction from heat when you have the desired flavor and consistency, and pour over the shredded meat.
5. Serve with warm tortillas and garnish with lime, lettuce, and cilantro, or fresh salsa.