Chicken Tinga Tacos in the Crockpot
Chicken breasts, onion, beer and spices?! Yes, please! Tasty, healthy and mostly hands off. A perfect dinner to start the week as leftover chicken will be ready for weekday lunches!
Serves 6
Ingredients:
4 lbs boneless, skinless chicken breast
4 cloves garlic, minced
Zest and Juice of two limes
1 yellow onion, diced
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp chili powder
2 tsp smoked paprika
2 tsp cumin
1 tsp oregano
1 bottle beer (this will all cook off but you can sub for 2 cups chicken broth if you want)
Taco Accompaniments:
Corn tortillas or Tostadas
Shredded lettuce
Black or pinto beans
Tomatoes, diced, for garnish
Chives or green onions, for garnish
Avocado Cream
Ingredients:
2 avocados, pitted and diced
½ cup sour cream
½ cup avocado mayonnaise
1 Tbsp lime juice
Dash of kosher salt and pepper
Directions:
Place all ingredients for taco meat (chicken breasts through beer / broth) in slow cooker. Cook on low for 6-8 hours or high for 4 hours. Once done, shred with two forks.
Remove from slow cooker and spread meat on a cookie sheet. Place in oven, directly under broiler for 3-4 minutes to crisp up the edges.
Once meat is done, set aside and make avocado cream. For avocado cream, place all ingredients in a blender or food processor and mix until smooth.
Serve on corn tortillas or tostadas. Top with shredded lettuce, beans, tomatoes, avocado cream and any other toppings desired. Serve with a side of Spanish rice.