Deliciously simple, this crockpot chicken recipe takes everything you'd normally put into your margarita glass, and turned it into a tasty slow cooker taco. Serve this dish up at your next Game Day party, Cinco de Mayo shindig, or keep the grill off and serve it to your party crowd for a no-fuss summer potluck.
More than anything in this world, I love salt.
Yeah, I know that sentence didn't go where you expected it. Of course, salt is second to all of the things I love first in this world. My kiddos, my BF, my dog, my job, my city, a hot bath on a cold night, a really good bourbon, a whole day of skiing under sunny skies...
So, maybe it's not quite "more than anything". But my god, I love salt.
Apparently descended from a long line of "supertasters" a good handful of my sisters and grandparents and great aunts and second-cousins-twice-removed are the very same. We sit down to a meal, and before even tasting it, can confidently call for the salt shaker, pile on a heap, and know it still won't be quiteenough for our palates.
So when I started drinking, you can imagine a salt-rimmed margarita was pure heaven. LICK SALT FROM A RIM BEFORE SIPPING A SIP OF BOOZE?! Areyoukiddingme? I'll take eight.
And from there, it really is history. I started looking for ways to drink margaritas at breakfast, call margaritas a real lunch, and sneak margarita into the slow cooker.
Which is how these gorgeous babies were born. Salty, tangy with a touch of sweet, the flavors of margarita pair perfectly with chicken, and then with tacos.
If you're not much of a booze hound, feel free to swap out the tequila for a margarita mixer. You can omit the lime juice in that case.
And by all means, the biggest secret here is a nice, coarse sea salt, to give a hint of crunch and lots of flavor to your meat. The tequila will tenderize it, but it's up to you to super-salt the mixture JUST UNTIL the flavor comes through and kicks you in the head. In the nice way. (Can not recommend smoked Maldon salt flakes enough here. Their light texture is ideal for adding crunch without over-salting the chicken).
Shall we tequila, margarita and fiesta? I'm in. I've heard there is salt on the menu. ;)
Crockpot Margarita Chicken Tacos
Serves 6 | 15 mins prep | 8 hours total
FOR THE CHICKEN:
- 3-4 boneless chicken breasts
- 1/3 cup tequila
- juice and zest of 2 limes (or 2 limes, halved or sliced)
- 1 1/2 Tbsp salt
- 2 Tbsp sugar or 4 Tbsp raw honey
- pepper to taste
FOR THE AVOCADO RANCH:
- 1 ripe avocado
- 2 Tbsp sour cream
- 3 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1/4 cup loosely packed, fresh cilantro leaves (or 1 tsp dill, if you don't like cilantro)
- 1/2" piece jalapeno (optional)
- salt to taste
FOR THE TACOS (pick your fave toppings, here're ours):
- 12 soft tortillas
- 1 cup shredded purple cabbage
- 1/4 cup cilantro (for garnish)
- 1/2 cucumber, diced
- 2-3 radish, sliced
- 1 bunch green onions, diced
FOR THE CHICKEN: Place all ingredients in a crockpot. Cover and cook on low 6-8 hours, or on high 4-5 hours. Remove limes and shred. Taste & make sure the mixture is salted enough. Salt to taste, as needed. I recommend using smoked Maldon salt flakes.
FOR THE AVOCADO RANCH: Blend all together in a mini blender or food processor until smooth. Add a little more vinegar, if needed, until consistency is drizzle-able.
FOR THE TACOS: Pile shredded chicken on tortillas. Top with desired toppings. Drizzle with Avocado Ranch. Melt into dinner like a mutha.