Slow Cooker Chicken Tacos
I was scrolling through recipes trying to decide what we were going to put on for dinner. I spotted a great Carnitas recipe over at Fab Fit Fun. Her idea of cooking her pork in a combination of beer, orange juice and onion powder gave me the kickoff! You can read her Pork Carnitas recipe here.
I played with the recipe idea a bit by starting with the Crock Pot Chicken instead of pork. You will see I went to our local Latino Grocery for some amazingly fresh corn tortillas, queso fresco and the best priced produce. Enjoy!
5 boneless/skinless Chicken Breasts
1 1/2 tbsp Onion Powder
1 Redd’s Apple Ale
1/2 cup Orange Juice
Chili Beans or Refried Beans
In slow cooker combine; 5 boneless/skinless Chicken Breasts, 1 1/2 tbsp onion powder, 1/2 cup Orange Juice and 1 Apple Ale.
Cook on high for 4-6 hours. The longer the simmer in the juices, the better the flavors absorbed!
After cooked through well remove chicken from Crock Pot. Shred chicken with two forks into bite sized pieces.
We like to heat our tortillas on a griddle on low heat which really brings out the corn taste.
In the meantime, heat in a saucepan whatever bean you prefer. I love chili beans or refried beans with these chicken tacos.
Arrange tacos by sprinkling chicken, beans, queso fresco, salsa, lettuce, cilantro leaves, the more the merrier!
I love the flavors collected in the chicken from the crockpot cooking. The longer you let the chicken soak and simmer the better!
Hope you enjoy these delicious chicken tacos!