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Slow-Cooker Cider-Braised Chicken Tacos with Apple Jalapeño Salsa
Slow-Cooker Cider-Braised Chicken Tacos with Apple Jalapeño Salsa
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Spicy chicken thighs with apple salsa and hard cider make a tasty twist on chicken tacos.
Ingredients:
  • 2 1/2 to 3 lb boneless skinless chicken thighs
  • Salt
  • Canola oil
  • 3/4 cup hard apple cider
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 2 cloves garlic, smashed
  • 1/2 onion, chopped
  • 2 apples, cored, diced small
  • 1 to 2 jalapeño chiles, seeded, finely diced
  • 1/2 cup finely diced red onion
  • Juice of 2 limes
  • Salt to taste
  • 8 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • Shredded sharp Cheddar cheese, as desired
Instructions:
  • Grease the slow cooker with cooking spray.
  • Generously season chicken thighs with salt. Heat a skillet over medium-high heat, add around 1 tablespoon of canola oil. Brown the chicken thighs well, then transfer them to the slow cooker (you may need to cook them in batches).
  • In a hot skillet, deglaze with 1/4 cup of hard cider, scraping up the flavorful bits with a wooden spoon as it bubbles. Transfer the cider from the skillet to a slow cooker and also add the remaining 1/2 cup of hard cider. Turn off the heat.
  • Combine green chiles, cumin, garlic, onion, and a pinch of salt in the slow cooker. Gently stir, cover, and cook on High heat for 4 hours.
  • While the chicken is cooking, combine all the ingredients for the Apple Jalapeño Salsa in a medium bowl. Cover and refrigerate until needed.
  • Using 2 forks, shred the chicken and fill taco shells with cheese and salsa.

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