Description
Looking for a delicious, easy meal that’s perfect for Taco Tuesday, family dinners, or casual gatherings? Bourbon Barbecue Chicken Tacos are the ultimate recipe! These slow-cooker tacos feature tender, shredded chicken coated in a rich, bourbon-infused barbecue sauce, paired with a zesty corn salsa.
Ingredients
Scale
- For the Chicken:
- 1 cup ketchup
- 1 small red onion, finely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons 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
- For the Salsa:
- 2 cups fresh or thawed frozen corn
- 1 cup chopped sweet red bell pepper
- 1/2 cup finely chopped red onion
- 2 medium limes, zest and juice
- 1/8 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For Assembly:
- 8 flour tortillas (8 inches)
- Minced cilantro, optional
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Ketchup, Brown Sugar, Maple Syrup: Form a sweet, sticky barbecue base.
- Worcestershire, Cider Vinegar: Add tangy, savory depth.
- Parsley, Garlic, Pepper: Enhance flavor with herbs and spice.
- Bourbon: Brings smoky, caramelized notes to the sauce.
- Corn, Bell Pepper, Onion: Create a crunchy, colorful salsa.
- Lime Zest and Juice: Add bright, citrusy freshness.
- Hot Pepper Sauce: Provides a subtle spicy kick.
- Tortillas: Soft wraps for the filling.
- Cilantro: Optional garnish for a fresh, herby finish.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1-1/2 pounds pork tenderloin (cook 3.5-4.5 hours).
- Bourbon: Replace with apple juice or broth plus 1/2 teaspoon smoked paprika for a non-alcoholic version.
- Ketchup: Use tomato sauce plus 1 tablespoon sugar and 1 teaspoon vinegar.
- Brown Sugar: Swap with honey or molasses.
- Maple Syrup: Replace with agave nectar or extra brown sugar.
- Corn: Use canned (drained) or grilled corn.
- Bell Pepper: Swap with green pepper or poblano for a milder flavor.
- Hot Pepper Sauce: Use sriracha or omit for less heat.
- Tortillas: Replace with corn tortillas or lettuce wraps for gluten-free.
- Gluten-Free: Use gluten-free tortillas, Worcestershire sauce, and ensure bourbon is gluten-free.
- Spicy Tacos: Add 1/4 teaspoon cayenne to the sauce or 1 diced jalapeño to the salsa.
Instructions
Step 1: Prep Your Ingredients
- Finely chop 1 small red onion for the sauce and 1/2 cup red onion for the salsa.
- Mince 2 garlic cloves.
- Chop 1 cup sweet red bell pepper.
- Zest and juice 2 medium limes.
- Measure 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 1 tablespoon parsley, 1/4 teaspoon pepper, 3 tablespoons bourbon (divided).
- Measure 2 cups fresh or thawed frozen corn, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper for the salsa.
- Trim 1-1/2 pounds boneless, skinless chicken breasts.
- Grease a 3-quart slow cooker.
Tip: Chop veggies uniformly for even salsa texture; zest limes before juicing for ease.
Step 2: Prep the Slow Cooker
- Mix Sauce: In the greased 3-quart slow cooker, combine 1 cup ketchup, 1 small chopped red onion, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons maple syrup, 2 tablespoons cider vinegar, 1 tablespoon chopped parsley, 2 minced garlic cloves, 1/4 teaspoon pepper, and 2 tablespoons bourbon. Stir until smooth.
- Add Chicken: Place chicken breasts in the slow cooker and turn to coat with the sauce.
Tip: Stir sauce thoroughly to dissolve sugar; ensure chicken is fully coated for even flavor.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: Using two forks, shred chicken into bite-sized pieces.
- Return to Slow Cooker: Return shredded chicken to the slow cooker. Stir in the remaining 1 tablespoon bourbon and mix to coat.
- Heat Through: Cover and cook on Low for 5-10 minutes to warm through.
Tip: Shred finely for easy taco filling; the extra bourbon adds a fresh flavor boost.
Step 5: Make the Salsa
- Combine Ingredients: In a medium bowl, mix 2 cups corn, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, zest and juice of 2 limes, 1/8 teaspoon hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
- Chill (Optional): Refrigerate salsa for 15-30 minutes to meld flavors, or serve immediately.
Tip: Taste salsa and adjust lime juice or salt as needed; use fresh corn for the best crunch.
Step 6: Assemble and Serve
- Prep Tortillas: Warm 8 flour tortillas (8 inches) in a microwave (wrap in a damp towel for 20 seconds) or skillet.
- Add Filling: Spoon about 1/2 cup chicken mixture onto each tortilla.
- Top with Salsa: Add 1/4 cup corn salsa over the chicken.
- Garnish: Sprinkle with minced cilantro if desired.
- Serve: Serve tacos immediately with extra salsa or lime wedges on the side.
Tip: Use a slotted spoon for the chicken to avoid soggy tortillas; fold or roll tortillas for easy eating.