September 24, 2012

Crockpot Cheddar Beer Chicken Tacos

We are back from vacation, which was wonderful. It might not have been our usual adventures, but there's something daring about taking a 1-year-old on a 4,400-mile road trip. During our driving miles, I managed to bookmark another couple dozen recipes to try including this entree from How Sweet It Is.

This is insanely easy and fantastically delicious. I wish I would have made a larger batch. Perfect for the ripe tomatoes in our garden and wonderful with homemade tortillas.

Crockpot Cheddar Beer Chicken Tacos
4 boneless, skinless chicken breasts
3/4 cup beer
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
Pinch of cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup freshly grated cheddar cheese
Taco shells
Taco toppings as desired

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer. Place chicken in the crockpot, and dump in beer with seasoning. Cook on low for 7 to 8 hours or high for 4 hours.

Remove the lid, take two forks or kitchen tongs and shred the chicken until it all comes together. Taste, and season with additional taco seasoning if desired. Then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl, so the cheese does not stick to the crockpot. Make into delicious tacos. Serves 4.

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