Ingredients
1 cup ketchup1 small red onion, finely chopped1/4 cup packed brown sugar2 tablespoons Worcestershire sauce2 tablespoons maple syrup2 tablespoons cider vinegar1 tablespoon chopped fresh parsley2 garlic cloves, minced1/4 teaspoon pepper3 tablespoons bourbon, divided 1-1/2 pounds boneless skinless chicken breastsSALSA:2 cups fresh or thawed frozen corn1 cup chopped sweet red pepper1/2 cup finely chopped red onion2 medium limes, zested and juiced1/8 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper8 flour tortillas (8 inches)Minced cilantro, optional
Preparation
In a 3-qt. slow cooker, combine the first 9 ingredients and 2 tablespoons bourbon. Add chicken; turn to coat. Cook, covered, on low until a thermometer reads 165°, 3-4 hours. Remove chicken; shred with 2 forks. Return to slow cooker; stir in remaining bourbon. Heat through.
Meanwhile, for salsa, combine corn, red pepper, onion, lime juice, lime zest, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.
