Slow Cooker Beer Braised Baja Chicken Tacos Recipes
SLOW-COOKER CHICKEN & BLACK BEAN TACOS
My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SLOW-COOKER SPICY BEERBACOA TACOS
This manly taco is stuffed with beer-braised beef barbacoa, spicy chipotle salsa and queso fresco. Wash down with a MANgarita-a shot of aged tequila served with an ice cold bottle of Mexican beer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 16
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over high heat. Season brisket with salt and pepper on both sides. Add 2 teaspoons oil to skillet. Cook brisket in oil about 3 minutes on each side or until brown. Carefully transfer brisket to slow cooker, and add garlic.
- Meanwhile, in blender, place chipotle salsa ingredients. Cover; blend on medium speed until smooth. Pour half of salsa into slow cooker (about 1 cup). Cover and refrigerate remaining salsa. Cover slow cooker; cook on High heat setting 4 to 4 1/2 hours or until brisket is very tender.
- Meanwhile, in same skillet, add 1 teaspoon oil; heat over high heat. Stir in onion slices. Reduce heat medium-low, and continue cooking and stirring until onions are caramelized, about 15 minutes. Remove from skillet; cover and refrigerate until serving time.
- Remove brisket from slow cooker, and shred with fork. Reheat caramelized onions. Spoon brisket into each taco shell, and top with caramelized onions. Spoon 1 tablespoon reserved salsa over each; top with queso fresco and avocado.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (taco only), Sodium 300 mg, Sugar 2 g, TransFat 0 g
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- Add ingredients to the slow cooker: Place the onions in the bottom of a slow cooker. Arrange the chicken on top of the onions in a single layer. Pour the cooking sauce over the chicken. Pour the beer on top.
- Cook the chicken (SEE NOTES): Cover the slow cooker with a lid. Cook on LOW for 4-6 hours, or until the chicken is tender, shreds easily and registers an internal temperature of 165 degrees F on an instant read thermometer. Alternatively, chicken can be cooked on HIGH for 2-3 hours.
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