Ingredients
- 1 cup ketchup
- 1 small red onion, finely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
- 2 tablespoons cider vinegar
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 3 tablespoons bourbon, divided
- 1-1/2 pounds boneless skinless chicken breasts
Salsa
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zested and juiced
- 1/8 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 flour tortillas (8 inches)
- Minced cilantro, optional
Directions
- In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining bourbon. Heat through.
- Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
Tips
- Cut carbs about 50% by skipping the tortillas and serving as lettuce wraps.
- The zesty salsa is a great complement to the sweet chicken.
- Adding an extra tablespoon of bourbon after the chicken cooks really balances the flavor of the sauce.
Nutrition Facts
1 taco: 387 calories, 6g fat (2g saturated fat), 47mg cholesterol, 855mg sodium, 58g carbohydrate (22g sugars, 4g fiber), 23g protein.
Source: Taste of Home