SLOW COOKER BEER BRAISED CHIPOTLE CHICKEN TACOS
Say goodbye to boring tacos! You won't believe how easy it is to make these Slow Cooker Beer Braised Chipotle Chicken Tacos! Plus, the flavor can't be beat!
Provided by Jennifer Draper
Categories Main Course
Time 3h10m
Number Of Ingredients 4
Steps:
- Add all ingredients to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken from slow cooker and shred. Add a bit of juice to the chicken and discard remaining.
- Serve on tacos shells of choice along with guacamole and cilantro or as desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 2 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 232 mg, ServingSize 1 serving
BEER-BRAISED CHIPOTLE CHICKEN TACOS
These flavor-packed smokey chipotle chicken tacos are so easy to make and super satisfying! Don't be surprised if this recipe sneaks into your weekly dinner routine!
Provided by Leigh Anderson
Categories dinner
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Heat a large oven-safe skillet over medium-high heat then add in the oil. Season the chicken all over with salt and pepper, add it to the skillet, and cook turning once, until browned, about 12 minutes. Transfer the chicken to a paper towel-lined tray. Turn the skillet down to medium-low heat.
- Add the onion and garlic to the skillet, cook, stirring occasionally, until the onion is lightly browned and softened, about 5 minutes. Add the cumin and chipotle peppers and cook until fragrant, 2 minutes. Next, add the can of crushed tomatoes and beer then bring to a simmer. Return the chicken to the skillet then place the whole pan in the oven, uncovered for 45 minutes, turning the chicken half-way through.
- Remove the chicken from the sauce and once it's cool enough to handle shred the meat and discard the bones. Transfer the sauce to a food processor or blender and let cool for 15 minutes. Puree until smooth and season with lime juice, salt, and pepper. Return the shredded chicken to the skillet and pour the sauce over the chicken.
- Warm the tortillas by placing them directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam.
- To assemble, spoon about 3 tablespoons of chicken onto each tortilla top with crumbled cheese and chopped cilantro, serve immediately!
Nutrition Facts : Calories 933 kcal, Carbohydrate 53 g, Protein 47 g, Fat 59 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 238 mg, Sodium 1104 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
- For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
- Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
- While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
- For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
- Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
- Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
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- Heat oil in a large skillet over medium heat. Add garlic, onion, and chipotle. Cook for 3 to 5 minutes, or until onion is tender.
- Add chicken, tomato paste, adobo sauce, cumin and salt. Cook, stirring, for 2 to 3 minutes, or until chicken is well coated. Add beer and taco sauce and bring to a boil. Reduce heat to medium-low and cook uncovered for 15 to 20 minutes or until sauce has thickened.
- Assembly: Divide chicken mixture among taco shells. Top with chilies, sour cream and cilantro leaves. Serve with lime wedges.
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