Chicken Barbacoa

35 min

12 servings

Barbacoa is a classic, crave-worthy, shredded taco filling. Slow cooking tenderizes the meat while absorbing all those big, bold flaves of ancho and smoky chipotle peppers, garlic, and oregano. The heat sits at medium, so it’s still family-friendly. You can always “cool it” with a dollop of creamy Guacamole.

Ingredients

  • 1 pkg Chicken Barbacoa Seasoning
  • 1⁄2–1 cup water
  • 2 tbsp oil
  • 1 tbsp tomato paste
  • 3 lbs (1.5 kg) boneless, skinless chicken

Preparation

  1. In a slow cooker, combine seasoning with 1⁄2 cup water, oil, and tomato paste. Add chicken, turning to coat.
  2. Cover and cook 6 hours on low or 3 hours on high.
  3. With two forks, pull chicken into shreds. Stir to combine.
  4. Program to SAUTÉ. Heat oil; add chicken and cook until browned, about 5 min.
  5. Stir in seasoning, 1 cup water, and tomato paste. Bring to a simmer for 3 min.
  6. Secure lid. Place steam release valve in SEALING position. Press MANUAL button, select HIGH, and set time to 12 min, followed by a 10-min natural steam release.
  7. Using a long-handled spoon, push steam release valve to VENTING position. Release pressure completely before opening lid.
  8. With two forks, pull chicken into shreds in the sauce, allowing chicken to absorb the sauce.
  9. If you like a thicker sauce, use SAUTÉ function to reduce sauce to your liking.

Nutritional Information

Per serving(½ cup): Calories 170, Fat 6 g (Saturated 1 g, 0 0 g), Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 4 g (Fiber 1 g, Sugars 1 g), Protein 26 g.

Tips

If you have time after cooking, let the shredded chicken sit in the sauce for 15 min to soak up all the juicy flavours and moisture.

Swap in your favourite meat, such as beef chuck roast, boneless lamb shoulder, or pork butt.

For vegan barbacoa, swap 3 cans (540 ml/19 oz each) of beans, jackfruit, or chopped eggplant for chicken. Cook on the stovetop, with all the same sauce ingredients, until the sauce is reduced to your liking.

Perfectly Balance Your Plate

Serve in 2 taco shells with 1 cup sliced veggies and 1⁄4 cup Guacamole.