Crockpot Cheddar Beer Chicken Tacos

As everyone knows with my lack of posting (and incessant reminders this week), last week was pretty busy.  So I was excited to make this slow cooker recipe, because dinner is basically done as soon as you get home.  Therefore, cheddar beer ginger ale chicken tacos come in to play.  This recipe was really good, but honestly, it was so salty!  I think that if I make this again, I will omit the salt, since the other spices provide some salt, as well.  For the record, my husband did not find it to be too salty, but we have very different tastes…for example, cream cheese.  He puts “just a little” cream cheese on my bagel and it’s still too much…I put “way too much” cream cheese on his bagel and it’s still not enough…also with coffee, I put “a lot” of sugar in his, and it’s still not enough.  ;);)  I still love that man!

2013-03-28_18.36.47

Ingredients:
-4 boneless, skinless chicken breasts
-3/4cu beer (Or soda or ginger ale)
-1tbsp chili powder
-1.5tsp cumin
-1/2tsp smoked paprika
-1/4tsp garlic powder
-1/4tsp onion powder (we didn’t have any, so I omitted this)
-pinch of cayenne pepper
-1/2tsp salt (definitely omitting this next time…)
-1/2tsp pepper (I just used a few shakes of fresh ground pepper)
-3/4cu freshly grated cheddar cheese + more for topping
-taco shells
-your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

Directions:
-In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer (or other beverage), and whisk 1.5 tablespoons of the taco seasoning into the beer.
-Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.
-When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. (this did work!)
-Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. (maybe this is where I went wrong to make it too salty, I added in most of the rest of the seasoning)
-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 your tacos!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s