Chicken Barbacoa Recipe
That same great barbacoa flavor but made with chicken! This super easy chicken barbacoa is something that you can just toss in the crock pot before work and come home to AMAZING!
Equipment
- slow cooker
- Blender
Ingredients
- 6 lbs boneless, skinless chicken breast
- 3 Poblano peppers broiled and stem removed
- 2 Jalapeno peppers broiled and stem removed
- 1 LG yellow onion peeled and roughly chopped
- 4 tbsp minced garlic
- 1 tbsp vegetable oil
- 1 c chicken broth
- 2/3 c apple cider vinegar
- 1/4 c lime juice
- 2 tbsp cumin
- 2 tbsp Mexico oregano (regular oregano is fine too)
- 2 tsp kosher salt
- 2 tsp chopped bay leaves (roughly 3 bay leaves)
- 1 tsp black pepper
- 1/2 tsp ground cloves
Instructions
- Preheat oven to broil.
- Place whole Poblano and Jalapeno peppers directly on top rack in oven.
- Broil until blackened, flipping halfway through. (about 10 minutes total)
- While in the oven set up your blender and slow cooker.
- Turn slow cooker on "low" and add chicken breasts.
- Remove peppers from the oven and remove stems from peppers. Place in a blender.
- Peel and chop onion and place in the blender.
- Add remaining ingredients to blender.
- Blend until smooth.
- Pour on top of the chicken in the slow cooker.
- Place the lid on the slow cooker and allow to cook for 8 hours. (4 hours if cooking on "high")
- Remove the chicken breasts from the slow cooker.
- Shred and return meat to the sauce in the slow cooker.
- Serve with all your favorite accoutrements!
Notes
**You may also choose to cook on high in the slow cooker. Cooking time reduces to 4 hours if cooking on "high".
**Make sure you check out my Homemade Black Bean Corn Salsa Recipe! It pairs PERFECTLY with chicken barbacoa!