- 4-5 pounds boneless skinless chook breasts*
- 1 bottle beer (or hen stock, if you do no longer want to cook with alcohol)
- 1 small white onion, diced
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 half of teaspoons salt
- four cloves garlic, peeled and minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2-4 sparkling limes
- Add the bird, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker. Gently toss to mix.
- Cook on low for six-8 hours or on high for four-5 hours till the chicken is absolutely tender and shreds easily with a fork.
- Once the bird is cooked, preheat your broiler to excessive heat and grease one big baking sheet with cooking spray. Use a fork to shred the chook into bite-sized portions. Then use a slotted spoon to transfer it to the organized baking sheet, spreading the chook in a fair layer and leaving the juices in the back of in the slow cooker. (Don’t discard the juices, we’re going to use them later!)
- Place one sheet beneath the broiler, 2 racks down from the very pinnacle, and broil for approximately 5-6 mins, or until the rims of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle approximately 1/2 cup of the juices from the gradual cooker lightly over the hen, and then provide it an amazing toss with some tongs so that the hen is calmly coated with the juices. Broil for an extra 5 minutes to get the beef greater crispy. Then dispose of and ladle an additional half cup of broth over the crispy bird. Broil for an extra five minutes. Then cast off sheet from the oven, and toss fowl with the ultimate broth. Then drizzle with but a whole lot clean lime juice you’d like (I love a ton of lime flavor!), and toss over again to combine.
- Serve right now in tacos, burritos, salads, or whatever sounds top to you! This chook can also be refrigerated in a sealed field for up to three days, or frozen in a sealed container for up to three months.