Lemon Pepper Beer Braised Chicken Tacos

Lemon Pepper Beer Braised Chicken Tacos

These lemon pepper beer braised tacos are the most easy, crowd-pleasing tacos of all time and all made in a slow cooker! Whether you're cooking for a crowd or weeknight dinner-you need this recipe!

for the Chicken:

• 3 lb boneless skinless chicken thighs

• 1 Siete lemon pepper seasoning package

• 3 tablespoons tomato paste

• 10 oz Mexican beer (about 1 ¼ cup, I use Modelo)

• Kosher salt + ground black pepper to taste

for the assembly:

• Hard shell tortillas (I use @sietefoods)

• Shredded Romaine

• Diced Tomato

• Cotija cheese

• Cilantro

• Botana sauce or hot sauce (I use @sietefoods)

Method:

1. Pat chicken thighs dry with a paper towel and add them to a large mixing bowl with the lemon pepper seasoning and the tomato paste. Toss until fully coated then add the chicken to the bottom of a slow cooker. Pour the beer over the chicken, cover with a lid and cook on low for 6 hours. Season to taste with salt and pepper

   Once cooked, transfer the chicken to a rimmed sheet tray and shred. Ladle some of the juices from the crockpot over the shredded chicken, add to hard shell tortillas and serve with romaine, diced tomato, cotija cheese, cilantro and botana sauce.

Yield: 6

Author: Elise Smith

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Lemon Pepper Beer Braised Chicken Tacos

These lemon pepper beer braised tacos are the most easy, crowd-pleasing tacos of all time and all made in a slow cooker! Whether you're cooking for a crowd or weeknight dinner-you need this recipe!

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Ingredients

For the chicken

• 3 lb boneless skinless chicken thighs
• 1 Siete lemon pepper seasoning package
• 3 tablespoons tomato paste
• 10 oz Mexican beer (about 1 ¼ cup, I use Modelo)
• Kosher salt + ground black pepper to taste

For assembly

• Hard shell tortillas (I use @sietefoods)
• Shredded Romaine
• Diced Tomato
• Cotija cheese
• Cilantro
• Botana sauce or hot sauce (I use @sietefoods)

Instructions

1. Pat chicken thighs dry with a paper towel and add them to a large mixing bowl with the lemon pepper seasoning and the tomato paste. Toss until fully coated then add the chicken to the bottom of a slow cooker. Pour the beer over the chicken, cover with a lid and cook on low for 6 hours. Season to taste with salt and pepper
2. Once cooked, transfer the chicken to a rimmed sheet tray and shred. Ladle some of the juices from the crockpot over the shredded chicken, add to hard shell tortillas and serve with romaine, diced tomato, cotija cheese, cilantro and botana sauce.