Average Rating: 3.333333TOTAL TIME: Prep: 30 min. Cook: 3 hours
YIELD: 8 servings.Ingredients
- 1 cup ketchup
- 1 small red onion, finely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 3 tablespoons bourbon, divided
- 1-1/2 pounds boneless skinless chicken breasts
- SALSA:
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zested and juiced
- 1/8 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 flour tortillas (8 inches)
- Minced cilantro, optional
Instructions
- 1. In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining bourbon. Heat through.
- 2. Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt, and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
Nutrition Facts
1 taco: 387 calories, 6g fat (2g saturated fat), 47mg cholesterol, 855mg sodium, 58g carbohydrate (22g sugars, 4g fiber), 23g protein.
