Crockpot Cheddar Beer Chicken Tacos.

The day I made these tacos, I really wanted 5000 cookies without calories for dinner.

I know.

Cookies without calories this is clearly not.

But I can wish anything into existence!

I threw this in the crockpot at nearly 11PM one night last week. Yes, that is like three hours past my bedtime but I was feeling saucy or something.

Actually, I couldn’t stop thinking about BBQ beer chicken sandwiches and well, beer in general… but since I have a penchant for rarely making the same thing twice I simply threw some Mexican-type seasonings in there. I mean, if it was up to me I’d cook the freaking chicken in sangria or margaritas.

That’s how much I want to marry the cuisine just so my face can be stuck in it forever.

Anyhoo…

This is good stuff. Really good. It’s cheesy and beery and all-around delicious. You can make it to go in other things too, like um… cheddar beer enchiladas? Cheddar beer chicken soup? Cheddar beer ice cream sundaes? What?

It’s like you don’t even KNOW me.

Orrrr maybe you do.

Because you’re probably wondering why there isn’t more cheese and avocado and sour cream on that taco up there. And even some crushed blue corn chips. And queso. And where is my flippin’ margarita?

I’m right there with you.

Crockpot Cheddar Beer Chicken Tacos

[taco seasoning adapted from allrecipes]

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

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 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite 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 7-8 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. 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 your tacos!

Now about those cookies…

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Tagged as: beer, cheddar, chicken, crockpot, mexican, recipes, tacos