SLOW COOKER BEER BRAISED BAJA CHICKEN TACOS

Slow Cooker Beer Braised Baja Chicken Tacos image

Provided by @MakeItYours

Number Of Ingredients 16

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2 Pounds Boneless Skinless Chicken Breasts
1 Red Onion (- diced)
2 Chipotle Peppers in Adobo (- roughly chopped + 2 tsp sauce)
1 1/2 tsp Cumin
2 tsp Dried Oregano
5 Cloves Garlic ( - minced, divided)
1/2 Cup + 2 TBS Lime Juice (divided)
1 TBS Honey (divided)
1 tsp Kosher Salt
1/4 tsp Ground Pepper
1 12 ounce Bottle Mexican Pale Ale ( (or Corona))
1 Jalapeno (- roughly chopped*)
1/2 Cup Cilantro ( - roughly chopped and loosely packed)
2 tsp Fajita Seasoning (*)
1/2 Cup Mayonnaise (*)
1/2 Cup Sour Cream

Steps:

Add ingredients to the slow cooker: Place the onions in the bottom of a slow cooker and place the chicken on top in a single layer. In a medium bowl, whisk together the chipotle peppers (with sauce), cumin, oregano, 4 cloves of garlic, ½ cup of lime juice, 2 tsp honey, salt and pepper. Pour over the chicken. Add the beer to the slow cooker.
Cook the chicken: Cover the slow cooker with a lid. Cook until the chicken is tender and registers an internal temperature of 165 degrees F on an instant read thermometer, about 2 - 3 hours on HIGH or 4-5 hours on LOW.
Meanwhile, make the baja sauce: In the bowl of a food processor add the remaining clove of garlic, jalapeno and cilantro. Pulse to roughly chop, scraping down the sides of the bowl as needed. Add in the remaining 2 TBS lime juice, 1 tsp honey, fajita seasoning, mayonnaise and sour cream. Process to combine. Taste and adjust for seasoning with salt and pepper. If a thinner sauce is desired, add in a splash or two of water. Transfer to the refrigerator to allow the flavors to marry.
Shred the chicken: Remove the lid and while the chicken is still warm, either shred the chicken with 2 forks right in the slow cooker, or transfer the chicken to a cutting board to shred. Toss the shredded chicken with the cooking liquid in the slow cooker. Use a slotted spoon or tongs to transfer the chicken to a serving bowl*.
Assemble the tacos: Divide the chicken among tortillas. Top with desired garnishes and drizzle with baja sauce. Enjoy!