I wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos. —LaDale Hymer, Cleveland, Oklahoma
Ingredients
1 cup ketchup
1 small red onion, finely chopped
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon pepper
3 tablespoons bourbon, divided
1-1/2 pounds boneless skinless chicken breasts
SALSA:
2 cups fresh or thawed frozen corn
1 cup chopped sweet red pepper
1/2 cup finely chopped red onion
2 medium limes, zest and juice
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Minced cilantro, optional
Instructions
1In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining 1 tablespoon bourbon. Heat through.
2Meanwhile, for salsa, combine corn, red pepper, onion, lime zest and juice, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
