Sunday, May 6, 2012

Crockpot Cheddar Chicken Tacos

I'm finding that our favorite crockpot recipes often include beer. BBQ Beer Shredded Chicken is a regular in our menu rotation and a favorite of many friends as well. As soon as I saw this recipe on How Sweet it is I knew we'd love it. The first time I made this for a potluck dinner and forgot to add the cheese. It was tasty, but much better when we finally tried it again and added the cheddar. Crockpot meals are perfect as the warmer weather starts. You can have a home cooked meal without heating the house by turning on the stove.

You will need:
*4 boneless, skinless chicken breasts
*3/4 cup beer
*1 tablespoon chili powder
*1 1/2 teaspoons cumin
*1/2 teaspoon smoked paprika
*1/4 teaspoon garlic powder
*1/4 teaspoon onion powder
*pinch of cayenne pepper
*1/2 teaspoon salt
*1/2 teaspoon pepper
*3/4 cup shredded cheddar cheese
*taco shells or corn tortillas
*toppings of your choice, suggestions: Greek yogurt, avocado, salsa, sliced red onion, black beans, mixed greens, additional cheese, etc.

1. In a bowl, make the taco seasoning by stirring together chili powder, cumin, garlic, onion, paprika, cayenne, salt, and pepper. In a measuring cup, combine the 3/4 cup beer with 1 1/2 tablespoons of the taco seasoning and whisk together.

2. Place chicken in the crockpot and top with seasoned beer. Cook on low for 7-8 hours or high for 4 hours.

3. Shred chicken. Taste and season with leftover taco seasoning if desired. Right before serving, turn off the crockpot and mix the cheddar cheese into the shredded chicken. Immediately transfer the cheesy chicken to a large bowl so the cheese does not make a mess of your crockpot!

4. Serve the tacos with any topping you'd like. We used corn tortillas, red onion slices, mixed greens, and Greek yogurt. The leftover chicken also made great taco salads for lunches.

No comments:

Post a Comment