Shredded Chicken Tacos

Recipe from Essentials of Slow Cooking

These tacos were an excellent change from your normal beef tacos.  They were full of flavor!

Ingredients:

3-4 lbs of chicken breasts

1/4 cup olive oil

1 yellow onion, finely chopped

2 cloves of garlic, minced

1 1/2 cups Mexican, lager-style beer

Grated zest and juice of 1 orange

Grated zest and juice of 1 lime

1 tablespoon dried oregano

Salt & Pepper

For serving:

Warm corn or flour tortillas

Lime wedges

Chopped yellow onion

Salsa

Fresh cilantro, chopped

Guacamole

Cheese

In a small bowl, combine 2 teaspoons salt and 1 teaspoon pepper.  Season the chicken generously with mixture and set aside.

In a large frying pan over medium high heat, warm the olive oil.  Add the chicken and cook, turn frequently until browned on both sides, about 10 minutes. Remove from pan and set aside.

Pour off all but a thin layer of fat from the pan.  Add the onion and garlic, saute until they begin to soften, about 1-2 minutes.  Add the beer and deglaze the pan, scraping up the browned bits on the bottom. 

Transfer chicken and beer mixture into a slow cooker.  Add the lime and orange zest and juice, along with the oregano.  Cook until tender.

Shred the chicken and top with juices.  Serve with warmed flour or corn tortillas.

Serves 6-8