As I mentioned yesterday, our supper club’s January theme was alcohol. I chose beer, thinking I would make some type of beer-braised chicken dish. When I found this recipe I knew this was what I was going to be making. Saturdays are busy with our morning farmer’s market trip, my son’s basketball game, and our weekly trip to the library. Tieghan from Half Baked Harvest, where I found this recipe, gives directions on how to cook the chicken in the slow cooker. So, of course, I went that route! The name’s a mouthful, but the dish is oh so flavorful! It went really well with the black beans and whiskey glazed carrots that other supper club members had made. Everyone enjoyed these tacos! The flavors of the spicy chicken mixed with the sweet of the fruit salsa worked really well together. This is not a dish that I’d think of making for the kids, based on the “spicy” and “sweet chili” in the title. However, we had lots of leftover chicken and for lunch the next day both kids ate tacos without the salsa.
Spicy Beer Braised Chicken Enchilada Tacos with Sweet Chili Apple-Pomegranate Salsa
Recipe very slightly adapted from Half Baked Harvest
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- 2 chipotle chilies in adobo, minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne, or more or less to taste
- salt and peper
- 1 (8 ounce) beer
- 1/2 cup apple cider
- 1/2 -3/4 cup enchilada sauce
- 8 warmed flour or corn tortillas, for serving
- sharp cheddar cheese and queso fresco for serving
For the Sweet Chili Apple-Pomegranate Salsa:
- 2 apples, finely chopped (we used gala)
- arils from one small pomegranate
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- juice from 1 lime
- 2-4 tablespoons sweet thai chili sauce
1. Add chicken through enchilada sauce into crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.
2. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
3. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Next add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
4. To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with queso fresco and chopped cilantro.
With winter in full force here in New York, I have been looking for hearty soup and chili recipes. Before long, warmer weather will be arriving and we won’t want to think of eating a warm bowl of anything! While perusing Pinterest I saw this recipe and thought it sounded like something the family might eat. The kids can be a bit picky when it comes to eating soup…..our son doesn’t really enjoy eating it, unless it’s the packaged ramen kind that we stopped buying. So, it was a bit surprising when he ate two bowls of this soup. My mouth dropped in surprise when he asked for seconds! If you like baked potatoes with all the fixings, then this soup is for you!
Slow Cooker Loaded Potato Soup
Recipe slightly adapted from Cooking Classy
- 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)
- 1 medium yellow onion, finely diced
- 3 (14.5 oz) cans low-sodium chicken or vegetable broth
- 1 (12 oz) can evaporated milk
- Salt and freshly ground black pepper, to taste
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 8 oz bacon, cooked and diced or crumbled
- 4 green onions, diced
1. In. a 6 or 7-quart slow cooker, add potatoes, onion, vegetable broth, evaporated milk and season with salt and pepper to taste. Cover and cook on HIGH heat for 4 hours or LOW heat for 8 hours.
2. Ladle 2 cups of soup mixture from slow cooker into a liquid measuring cup and set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups of reserved soup mixture from measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. Use a potato masher to break down potatoes into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn off slow cooker and stir in sour cream. Serve warm topped with cheddar, bacon and green onions.
We are trying to eat meatless several nights during the week. It has been challenging to find vegetarian recipes that the whole family will eat. These tacos are a rare “recipe repeat” in our house, this being the second time that we have made these. Our son, the pickiest eater in our house, ate two of these tacos. (Honestly though, we think he will eat anything put in a taco shell with some cheese and sour cream!) We love that the taco filling for this recipe is made in the slow cooker, which makes it a perfect busy weeknight meal. Tacos are so versatile, that you can add any types of toppings to these that you’d like. We weren’t too creative with ours, serving them with just cheese and sour cream and they were still a hit. The lentil and rice combo is filling and tasty enough for us that we don’t feel like we’re missing out on not having meat.
Slow Cooker Lentil and Brown Rice Tacos
Recipe slightly adapted from Melanie Makes, which was adapted from The Complete Guide to Imperfect Homemaking
1 cup lentils
1/2 cup brown rice
1 onion, diced
4 cloves garlic, minced
4 1/2 cups water
1 1/2 tablespoons chili powder
½ teaspoon onion powder
1/4 teaspoon red pepper flakes
½ teaspoon paprika
1 1/2 teaspoons cumin
1½ tsp salt
½ tsp black pepper
1. Add all ingredients to slow cooker and stir to combine.
2. Cover and cook on HIGH 4 hours or LOW 6-8 hours, stirring during the last hour of cooking.