
Crockpot Chicken Tacos
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Ingredients
Chicken
- 1 3/4 - 2 pounds chicken breasts
- 1 tablespoon Imperial Sugar Light Brown Sugar, lightly packed
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, roughly chopped
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 3/4 cup beer
Pickled Red Onions
- 3/4 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon kosher salt
- 5 allspice berries
- Pinch crushed red pepper
- 1 red onion, halved and thinly sliced
Assembling
- Flour or corn/flour mix tortillas
- Queso fresco, crumbled (or shredded Monterey Jack)
- Sliced avocado
- Chopped cilantro
- Salsa
Directions
- Cut each chicken breast crosswise into three pieces. Place in slow-cooker. Stir brown sugar, chili powder, salt, and pepper together and sprinkle over chicken breasts.
- Add garlic and chopped chiles; stir to coat. Pour in beer. Cover and cook on high for 4 hours.
- Meanwhile, make pickled red onions. In a saucepan, heat vinegars, sugar, salt, allspice, and crushed red pepper until it comes to a boil and sugar has dissolved. Stir in onions.
- Remove from heat and let cool to room temperature in the pan. Pour into a jar and refrigerate.
- To assemble, remove chicken from slow-cooker and shred with two forks. Return meat to slow-cooker.
- Heat tortillas in a dry skillet or in microwave. Using tongs or a slotted spoon, fill tortillas with chicken. Top with pickled red onions, cheese, avocado, cilantro, salsa, or toppings of your choosing.
Imperial Sugar Insight
Pickled onions will keep for a month in the refrigerator.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
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