1.5 lbs boneless, skinless chicken pieces
1/2 t. salt
1/3 c. maple syrup
1 T chili powder
1/4 t. cumin
Combine all in a large freezer bag, remove air, and seal.
For the oven: Empty the contents of the bag into a large baking dish and bake at 350°F until the juices run clear (45-60 minutes).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 hours.
On the grill: cook over medium heat until juices run clear.