Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa

Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa

From: Half Baked Harvest

Crunchy on the outside...spicy and cheesy inside!


Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Total Time: 7 hours
Servings: 8


Ingredients

  • 2 pounds boneless skinless chicken breast or thighs
  • 1 yellow onion, chopped
  • 2-3 chipotle peppers in adobo finely chopped
  • 2 teaspoons smoked paprika
  • kosher salt and black pepper
  • 2 cups of your favorite BBQ sauce
  • 1/2 cup of your favorite beer, or use chicken broth
  • 16-20 corn tortillas warmed
  • 1 cup shredded Mexican cheese use extra cheese as needed
  • olive oil for rubbing

Street Corn Salsa

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup avocado oil mayo
  • 1 clove garlic, grated
  • juice from 2 limes
  • 2 cups grilled or steamed corn
  • 1/2 cup fresh cilantro, roughly chopped
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chipotle chile powder
  • 1/4-1/2 cup crumbled cotija or feta cheese


Instructions

Crockpot

  • In the bowl of your slow cooker, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the remaining BBQ sauce, if desired.
  • Preheat the oven to 425 degrees F. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
  • Meanwhile, make the salsa. Combine the yogurt, mayo, garlic, juice of 1 lime, and a pinch of salt in a small bowl. In a separate bowl, combine the corn, cilantro, chives, chili powder, and cotija. Add a couple of spoonfuls of the garlic crema, toss to combine.
  • Serve the taquitos drizzle with the remaining cream and top with corn.

Instant Pot

  • In the bowl of your instant pot, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.
  • Switch the instant pot to sauté and cook 5 minutes until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired.
  • Follow the directions as directed above for steps 2-5.

Stove-Top

  • Combine the chicken, onion, chipotle peppers, paprika, and a pinch each of salt and pepper in a bowl.
  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 30 minutes or up to 2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the remaining BBQ sauce, if desired.
  • Follow the directions as directed above for steps 2-5.

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