Not sure if you caught my post this past Friday; if you did, you were amazed by the magical things that can happen in a crockpot. Today I have adopted this recipe to make Barbacoa Chicken tacos. Not sure if you have noticed, but I am OBSESSED with eating tacos. All day every day.
Slow Cooker Barbacoa Chicken
2 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
6-7 cloves of garlic, peeled and cloves smashed
3 dry bay leaves
1/2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 3 limes
1/2 cup cider vinegar
2 pounds chicken breast
2 cups beef or chicken stock
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the chicken on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 30 mins. After 30 minutes transfer the chicken to a cutting board and shred until all of the chicken resembles pulled BBQ. This dish pairs well with corn tortillas, some fresh pico de gallo. Prepare some rice and beans and you have a fantastic summer meal!