2-1/2 lbs boneless, skinless chicken thighs, trimmed
1/2 cup coffee syrup (I like Dave's), or 1/4 cup molasses + 1/4 cup brewed instant espresso
1/2 chipotle pepper in adobo, chopped (approx. 1 Tbsp)
2 tsp rice vinegar
3-4 drops hot sauce
1/2 tsp chili powder (I like Penzeys Chili 3000)
1/8 tsp kosher salt
For the roll-ups:
4 oat-bran or whole wheat lavash breads
4 romaine lettuce leaves
Your favorite cole slaw (or this smoky spicy cole slaw)
Trim the chicken pieces, and add them to a 3-quart slow cooker.
In a small bowl, combine remaining ingredients, and pour over the chicken.
Cook on HIGH for 2-1/2 hours, stirring once. Then, uncover the slow cooker, and continue to cook for 1 hour.
When the chicken is cooked, remove it from the slow cooker into a large bowl. Shred the chicken with 2 forks. Allow it to cool to room temperature.
Roll the shredded chicken into a tortilla or lavash bread with lettuce and your favorite cole slaw.