Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw
You guys! It’s Tuesday and I’m bringing you a taco recipe.
I generally associate tacos with summer. But I think I need to make more of an effort to eat tacos all year long (twist my arm, won’t you). So I’m starting with these Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw, which are perfect to be enjoyed as we transition from late summer to early fall.
The chicken is cooked in the slow cooker until it’s so tender that it basically falls apart with no effort.
I firmly believe that tacos, like soups, are all about the toppings. So I made up a crunchy slaw with shredded broccoli stems (yeah, you know the part you usually throw away), radishes and apple. It’s crisp, sweet and a little earthy. And it’s the perfect pairing with some juicy, savory shredded chicken. I used the shredding attachment on my food processor to make the slaw. But you could certainly do it by hand on a traditional box grater, if you prefer.
I generally associate tacos with summer. But I think I need to make more of an effort to eat tacos all year long (twist my arm, won’t you). So I’m starting with these Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw, which are perfect to be enjoyed as we transition from late summer to early fall.
The chicken is cooked in the slow cooker until it’s so tender that it basically falls apart with no effort.
I firmly believe that tacos, like soups, are all about the toppings. So I made up a crunchy slaw with shredded broccoli stems (yeah, you know the part you usually throw away), radishes and apple. It’s crisp, sweet and a little earthy. And it’s the perfect pairing with some juicy, savory shredded chicken. I used the shredding attachment on my food processor to make the slaw. But you could certainly do it by hand on a traditional box grater, if you prefer.
Ingredients
- For the Chicken
- 1 tablespoon extra-virgin olive oil
- 1 1/2 lbs bone-less, skin-less chicken breasts or thighs
- 1/4 cup hoisin sauce
- 1/4 cup blackberry preserves
- 1 tablespoon chipotle peppers in adobo sauce
- 1 tablespoon soy sauce
- For the Slaw
- 1/2 cup shredded broccoli stems
- 1/2 cup shredded apple
- 1/2 cup shredded radish
- Juice from 1/2 lime
- For Serving
- Corn or flour tortillas
- Green onions, thinly sliced
Instructions
- Prepare the chicken. Rub the chicken with the olive oil and place it in the insert of your slow cooker. In a small bowl, combine the hoisin sauce, blackberry preserves, chipotle peppers and soy sauce. Then pour this sauce over the chicken. Place the lid on your slow cooker. Cook on high for about 4 hours, or on low for about 7 hours. The chicken is done when the meat is extremely tender and falls apart easily.
- When the chicken is done, use two forks to shred it into pieces. I do this right in the insert of my slow cooker. Allow the shredded chicken to rest in the accumulated juices from the slow cooker for about 10-15 minutes.
- Meanwhile, toss the shredded broccoli, apple, radish and lime juice together in a bowl. Set aside.
- Assemble the tacos. Warm the tortillas so they are soft and pliable, either in your microwave, oven or on the stove top in a skillet. Fill the warm tortillas with some of the shredded chicken. Then top with the slaw and a few sliced scallions. Serve immediately.
- Any leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
