Chicken Tacos (SC)

INGREDIENTS

  • 2 lb. boneless, skinless chicken breasts (about 4)
  • 1/2 yellow onion, sliced
  • 1/3 c. lime juice
  • 4 chiles in adobo, chopped, plus 3 tbsp. chiles in adobo sauce
  • 2 tsp. kosher salt
  • 1 tbsp. packed brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 can Mexican beer, such as Modelo (optional)

FOR SERVING

  • Corn tortillas
  • Shredded purple cabbage
  • Sliced jalapeño
  • Sliced avocado

DIRECTIONS

Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours.
When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.