Slow Cooker Chicken Tacos

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 Simmering Chicken Tacos


Who said that skinless, boneless chicken breasts had to be monotonous? This chicken is really flavorful! It has a little bit of sweetness from the brown sugar, some spiciness from the chiles, and some tang from the lime juice.

Pro tip If you don't drink beer, use 1 cup of water or chicken broth for the can.

Try serving these tacos with Moscato margaritas, one of our go-to drinks!

INGREDIENTS
  • 2 pounds of skinless, boneless chicken breasts (about 4)
  • Sliced yellow onion, half
  • Lime juice, 1/3 cup
  • 3 tablespoons of adobo sauce and 4 chopped adobo chiles
  • Kosher salt, 2 teaspoons
  • Packet brown sugar, 1 tablespoon
  • Garlic powder, 1 teaspoon
  • Chili powder, 1 teaspoon
  • 1/2 teaspoon cumin
  • 1 can of a Mexican beer like Modelo
IN SERVICE
  • Tacos made of corn
  • Purple cabbage in shreds
  • Sliced hot pepper
  • Avocado slices
DIRECTIONS

Chicken should be placed on top of the onions in the slow cooker. Mix the lime juice, chilies, salt, brown sugar, cumin, garlic powder, and chili powder in a medium bowl or measuring cup. Pour beer and a combination of lime juice over the chicken. Cook covered for 4 hours on low or 2 hours on high.

When the chicken is cooked through, take it from the slow cooker, shred it, and then put it back in. Add 3 tablespoons of the chilis to the adobo sauce and toss with the cooking liquid. Serve the chicken with tortillas and your preferred toppings after removing it with tongs or a slotted spoon.

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