Don’t be scared of the habanada pepper. It has the flavor of the habanero without the heat! It will add a lovely flavor to your crockpot chicken. Also try adding habanada peppers to your favorite pasta sauce.
- 2 lb boneless skinless chicken breasts or jackfruit for vegan option
- 1 c. water
- 1/2 lb habanda peppers deseeded and sliced
- 1 red onion sliced thin
- 1 c. BBQ sauce
Place chicken in slow cooker. Pour water over chicken, onion and sliced habanada. Cook on low 4-6 hours.
Remove chicken from slow cooker and shred. Drain liquid from slow cooker except for 1/2 cup. Add 1/2 c. liquid from slow cooker to chicken and mix. Add BBQ Sauce to chicken and place back in slow cooker. Heat on high until mixture is heated through.
Serve on buns.
Recipe adapted from Julia Eats and Treats