Description
A flavorful shredded chicken barbacoa, perfect for Halloween or Thanksgiving feasts.
Ingredients
Scale
- 2.5 lbs boneless, skinless chicken thighs
- 1 white onion, quartered
- 4 cloves garlic, smashed
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 bay leaves
Instructions
- Place chicken thighs in a slow cooker.
- Add onion, garlic, chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper.
- Pour chicken broth and apple cider vinegar over the ingredients.
- Add bay leaves.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
- Remove chicken from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker and stir to coat with the cooking liquid.
- Serve warm.
Notes
- For a spicier barbacoa, add more chipotle peppers.
- Adjust seasoning to your preference.
- This barbacoa can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Keywords: chicken barbacoa, shredded chicken, slow cooker chicken, Mexican chicken, holiday chicken, Halloween recipe, Thanksgiving recipe