BBQ Beer Pulled Chicken Tacos

Overview

• Yield: 6 servings

• Prep Time: 20 mins

• Cook Time: 3 - 6 hours

Ingredients

• 2 pounds boneless skinless chicken breast or thighs

• 2 teaspoons smoked paprika

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• kosher salt and black pepper

• 2 cups of your favorite BBQ sauce

• 1/2 cup of your favorite beer, or use chicken broth (I use Pumpkin beer)

• 3 cups shredded cabbage

• 2 cups grilled or steamed corn

• 1/2 cup fresh cilantro roughly, chopped

• 2 tablespoons chopped fresh chives

• warmed corn or flour tortillas and shredded sharp cheddar cheese, for serving

Avocado Ranch

• 1 avocado, halved

• 1/2 cup buttermilk

• 1 cup fresh cilantro

• 1 jalapeño, halved and seeded

• juice from 1 lime

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• kosher salt

Method

Slow Cooker

1. In the bowl of your slow cooker, combine the chicken, chili powder, paprika, cinnamon, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.

Stove-Top

1. Combine the chicken, chili powder, paprika, cinnamon, and a pinch each of salt and pepper in a bowl.

2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired.

2. Follow the directions as directed above for steps 3-5.

References and Acknowledgments

BBQ Beer Pulled Chicken Tacos

Tags

Slow cooker