Well all I am going to say is this is sooo flavorful! Oh my, I love it!! I had done pulled pork doing pretty much the same thing not long ago and loved it too. My friend Paula said I bet that would be good using chicken! So I gave it a try! Yum!
I shredded the chicken and put some in a flour tortilla and some in a corn tortilla for a taco then simply added freshly shredded cheese. I am hooked on HEB's tortillas! They just melt in your mouth they are so good! They make them right there at the store and they store them in a warmer to keep them hot so when you pick them up they are all warm and soft. You have to refrigerate them or freeze what you don't eat because they will start to go bad within 2 or 3 days. No preservatives! Thank you!
You can also just eat the chicken breast by itself with some veggies. The onions get all caramelized and kinda sweet but don't let it trick ya cause those chipotle get HOT! The next day it gets a little bit hotter sitting in that sauce but it's so good!
I use this garlic salt on pretty much everything!
Chop onion and garlic and place in bottom of pan then put chicken on top seasoning with Lawry's Garlic salt (with green lid), pepper and salt if you would like.
Chiles Chipotles Abobados in sauce
I know it looks like kidneys but it's just chipotle's.... it's just a mind thing!
Pour on that good ole Dr Pepper (happens to be my favorite drink:)
Not quite done if the chicken doesn't almost fall apart when you test it with fork it's not done.
Let it cook 20 to 30 mintues longer and check again!
Done! I took one out and shredded it in pic below
This has such a great flavor!
Yum!
Spicy Dr Pepper Shredded Chicken
- 1 whole Large Onion
- 4 Chicken Breast
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper (I used a 20 0z bottle)
- 2 Tablespoons Brown Sugar
· Preheat oven to 300 degrees.
· Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
· Generously salt and pepper the Chicken, then set it on top of the onions in the pan.
· Pour the can of chipotle peppers over the chicken (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
· Place lid tightly on pot, then set pot in the oven. Cook for at least 3 hours, turning chicken two or three times during the cooking process. Check meat after 3 hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another 30 minutes.
· Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
· Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.
That sounds yummy! Reminds me so much of Texas! :D
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