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!
- 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
In a small bowl, combine all dry spices with the lime zest.
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.
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.
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.
Fill warm tortillas with the shredded chicken, squeeze a wedge of fresh lime over it, top as desired, and enjoy!