I hate spending hours in my kitchen cooking. That’s why I’m always looking for meals I can make in my slow cooker – stuff I can just dump in, and by the time I’m done with work, it’s done. When I found a pack of Short’s Brewing Ginger In The Rye at the store this weekend, I decided to try to work it in to my chicken taco filling. Hope you enjoy!
Ingredients
- 3-4 chicken breasts
- 1 bottle Short’s Brewing Ginger In The Rye
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp. chili powder*
- 1 tbsp. ground coriander*
- 1 tsp. ground cumin*
- 1 tsp. crushed red pepper flakes*
- ½ tbsp. garlic powder
- 1 ½ tsp. salt*
- 1 ½ tsp. black pepper*
- Zest and juice of one lime*
- 1 tbsp. honey*
- Taco toppings as desired
Step 1
*These are all approximations. I tend to measure spices in the palm of my hand instead of in measuring spoons, so adjust slightly up or down as you like.
In a small bowl, combine all dry spices with the lime zest.
Step 2
Add in the lime juice, honey, and chipotle peppers, and stir to form a dense paste. Then pour in the full bottle of Short’s Ginger In The Rye.
Step 3
Place the chicken in the bottom of the slow cooker, and pour your mixture over it. The liquid should come just short of covering the chicken.
Step 4
Cook on high for 3 hours. When done, remove the chicken breasts, and shred. Toss in a few spoonfuls of the cooking liquid once shredded to keep the chicken moist.
Step 5
Fill warm tortillas with the shredded chicken, squeeze a wedge of fresh lime over it, top as desired, and enjoy!
