Slow Cooker Beer Braised Baja Chicken Tacos

Looks like just a simple chicken taco, right?

It's not. Far from it. 
You won't believe the flavor of this somewhat plain looking plate of food.

This taco is crazy good. 

The chicken is slow cooked in beer with garlic, red onion, chipotle peppers, a touch of honey with some wonderful spices. It turns out with  huge flavor all on its own. 

But then comes the Baja sauce.

OH MY GOSH. This sauce...I actually stood at the counter with a spoon, dipping it in the sauce and eating it with a little left over cabbage. This was after supper. I'll be making it a lot. It would be good on so many things. Fish, burgers, taco salad, etc.

You could dress this up with some crumbled mexican cheese, jalapenos, whatever you like. I kept it really simple with a little shredded cabbage, squeeze of fresh lime and a touch of avocado. And lots of sauce. Definitely lots of sauce!

Linked with Weekend Potluck.

Slow Cooker Beer Braised Baja Chicken Tacos

Two large chicken breasts, boneless & skinless
1 red onion
2 chipotle peppers in Adobo, chopped
1 1/2 tsp cumin
2 tsp dried oregano
4 cloves garlic, minced
1/2 cup fresh squeezed lime juice
1 tbsp honey
1 tsp salt
1/4 tsp pepper
1 12oz bottle of Corona

Baja Sauce

1 jalapeno, rough chop (seeded for less heat if desired)
1 clove garlic
1/4 cup cilantro
1/4 cup flat leaf parsley (may use all cilantro if desired)
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
2 tbsp lime juice
2 tsp honey
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Place chopped onion into slow cooker. Add chicken breasts on top. Whisk together remaining ingredients except beer and pour over chicken. Add the beer to the cooker, cover, and cook on low apprx. 4 hours or until chicken is tender with a temp. of 165 degrees F. Remove chicken from cooker and shred with two forks. Add back into cooking liquid. Serve with tongs or slotted spoon to let excess moisture run off.

To make the Baja sauce: Add jalapeno, garlic, cilantro and parsley to the bowl of a food processor and pulse to make a rough chop. Scrape down sides and add remaining ingredients. Process to combine. Taste for seasoning adding more salt and pepper if desired. Refrigerate until ready to use.

Note: For the chipotle peppers...I process up a can of chipotle peppers in adobo sauce and store it covered in my fridge. It lasts months and comes in very handy.

Slightly adapted from No Spoon Necessary.

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