In these tacos, we went a little more outside the box with the toppings than we normally do. It was fun to try something different and delicious.
Crockpot Cheddar Beer Chicken Tacos
modified from How Sweet it Is
4 boneless, skinless chicken breasts
2-12 ounce bottles of favorite beer
3 teaspoons cumin
1 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3/4 cup freshly grated cheddar cheese + more for topping
your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.
1) In a bowl, mix together spices. Whisk the beer into the seasonings.
2) Place chicken in the crockpot and dump in beer with seasonings. Cook on low for 7-8 hours or high for 4 hours.
3) When you first remove the lid, measure 1/4 cup of beer and dispose of the rest. Take two forks or kitchen tongs and shred the chicken, until it all comes together.
4) Taste and season with additional seasonings if desired, then let sit in the crockpot for another 15 minutes or so.
5) 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.
The result was amazing. The only reason I used 2 beers was to cover the chicken in the crockpot. You could use the 3/4 cup like the recipe originally calls for if you're okay with the chicken not being completely covered. The chicken was very flavorful and moist. I have never had red onion on tacos before, but they worked perfectly with the flavors of the chicken and the cheddar cheese. These are great tacos and don't take up too much of your day in prep time.