Crockpot Chicken Tacos

Products Used

By Bridget Edwards

Prep Time:

10m

Bake/Cook Time:

Yield:

8 servings

Any night is taco night when you serve Crockpot Chicken Tacos! This easy weeknight dinner is packed with fresh ingredients and just enough spice. The accompanying pickled red onions add a bright, tangy flavor to these flavorful, tender chicken tacos. Serve the chicken wrapped in a tortilla, sprinkled over nacho chips, or in a bowl with black beans for a low-carb option. Top with queso fresco, avocado, salsa, pico de gallo, and fresh cilantro extra flavor punch.

Rating:

Rate it yourself

Products Used

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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