If you’re like me, you’re looking forward to some roasted turkey, dressing, cranberry sauce and all of the great things that are part of the Thanksgiving meal. Oh, and then there’s the leftovers—and the hot turkey sandwiches may be even better than the meal. But after a few days I’m craving something different and this week’s Slow Cooker chicken Barbacoa is perfect for a Sunday change of pace.
I’ll begin the recipe by seasoning some boneless, skinless chicken thighs with salt and pepper right in the slow cooker. You can use 12 thighs or 6 boneless, skinless chicken breast halves in the recipe.
My Chicken Barbacoa balances a tangy kick of vinegar with a fresh garlic, smoky-spicy chipotle peppers and spices. At the end of cooking, I temper the heat of the chipotles with a little honey or agave. I like to puree everything together in my Nutri Ninja, making it useful for more than smoothies. But, you can whip it up in the food processor or blender.
Add the garlic, chipotles, a little water and then ground cumin, oregano and cloves to the blender and then puree. Pour over the chicken, add a couple of bay leaves and then cover and cook.
When the chicken is tender, remove the bay leaves, shred with two forks and add a tablespoon or more of the honey or agave until it tastes just right to you. Use the shredded chicken to make burritos, enchiladas or Mexican torta sandwiches.