I wanted to try a different take on taco night and decided on a barbecue theme. Even my father enjoyed this meal, and he doesn’t usually care for tacos.

Ingredients

• 1 cup ketchup
• 1 small red onion, finely chopped
• 1/4 cup packed brown sugar
• 2 tablespoons worcestershire sauce
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 3 tablespoons bourbon, divided
• 1-1/2 pounds boneless skinless chicken breasts
• 2 cups fresh or thawed frozen corn
• 1 cup chopped sweet red pepper
• 1/2 cup finely chopped red onion
• 2 medium limes, zest and juice
• 1/8 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 flour tortillas (8 inches)
• minced cilantro, optional

Directions

1. 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 1 tablespoon bourbon. Heat through.
2. Meanwhile, for salsa, combine corn, red pepper, onion, lime zest and juice, hot sauce, salt and pepper in a bowl. Serve chicken in tortillas with salsa. If desired, top with cilantro.