Today is the 1st of September, which means football season starts in just 5 days!!!
I love slow cooking during football season, because I can prep the food in the morning, watch football all day, then dig into a delicious meal without missing one first down, field goal or fumble!
This particular slow cooker recipe was inspired by my recent trip to the Northeast where I visited Maine, Rhode Island, Connecticut, New Hampshire, Vermont and Massachusetts!
I was honored to be selected by my fabulous foodie friends at Cabot Cheese to join the Cabot Fit Team, and one month ago today I completed the Beach 2 Beacon 10K in gorgeous Cape Elizabeth, Maine with a team of beautiful ladies!
I had such a blast running the race, visiting Cabot farms and meeting the cows that provide us with amazing Cabot Cheese, including this little 4 day old calf! Can someone say cow-selfie?! Oh yes, I did!
(If you want to see more fun pics from my trip, check out my Instagram page!)
After the race in Maine, I headed over to Vermont with my family and made a stop at the Cabot Annex!
While at the store, I picked up a pint of Vermont maple syrup packed exclusively for Cabot Cheese by Butternut Mountain Farms.
When I got home, I knew that I wanted to create a new recipe that included both Vermont Cabot cheddar cheese and Vermont maple syrup!
I love a sweet, spicy combination, especially when it comes to slow cooked meats, which is evident in my recipes for Roasted Jalapeño Blackberry Pulled Pork Tacos, Chipotle Apple BBQ Brisket Sandwiches, Pineapple Sriracha Tri Tip Tacos and Chipotle Honey Pork Tenderloin Tacos!
For this recipe, I slow cooked chicken in a combination of chipotle peppers and Vermont maple syrup. I then shredded the chicken, topped it with Vermont Sharp Cabot Cheddar Cheese and served it on sweet Hawaiian rolls.
I’m pretty sure I should just call this the Vermont Chicken Slider! 😉
- 3 tsp chipotle powder
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 lbs boneless, skinless chicken breasts
- ¾ cup maple syrup
- ¼ cup apple juice
- 1 chipotle in adobo (chopped) + 1 tbsp adobo sauce
- 3 tbsp apple cider vinegar
- 12 Hawaiian Sweet Rolls
- 1 cup Cabot Cheddar Cheese (shredded)
Combine the chipotle powder, cumin, paprika, garlic, salt, cinnamon and ginger in a large bowl.
Add the chicken breasts to the bowl and toss well to coat.
Place the chicken in the slow cooker.
In a medium bowl, whisk the maple syrup, apple juice, chipotle in adobo sauce and apple cider vinegar together.
Pour this mixture over the chicken.
Slow cook on low for 6-8 hours, or on high for 3-4 hours.
Using a couple of forks, shred the chicken in the crock pot.
Place the shredded chicken on Hawaiian rolls and top with shredded cheddar cheese.
Optionally place under the broiler on low for 3-4 minutes to toast the rolls and melt the cheese over the chicken.
These sliders are perfect for lunch, dinner or game day!
I’ll definitely be serving these up while watching football this fall!
Football, sliders, fall, yay!!
In addition to all of the Cheesy Chipotle Maple Chicken goodness, I also have a fantastic giveaway for all of you from my friends at Cabot Cheese!
We’re giving away a Cabot FitKit & a $25 Cabot Cheese Gift Box to one lucky winner!
There are several ways to enter to win, so choose as many as you’d like below!
Today’s post is sponsored by Cabot Cheese. Thanks for supporting all of the awesome WhitneyBond.com partners like Cabot Cheese!