Recipe from Half Baked Harvest
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 chipotle chilies in adobo, minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne, or more or less to taste
- salt and peper
- 1 (8 ounce) beer
- 1/2 cup apple cider, plus more if needed
- 1/2 -3/4 cup enchilada sauce
- 8 warmed flour or corn tortillas, for serving
- sharp cheddar cheese + cotija cheese, for serving
Sweet Chili Apple-Pomegranate Salsa:
- 2 honeycrisp apples, finely chopped
- arils from one small pomegranate
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- juice from 1 lime
- 2-4 tablespoons sweet thai chili sauce
Instructions
Add all the ingredients for the tacos (minus the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.
Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.