Cheddar Beer Chicken Tacos

Cheddar Beer Chicken Tacos

Ingredients

4 boneless, skinless chicken breasts

1 cup beer (I used a Blue Moon)

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

medium white corn tortillas

your favorite toppings: avocado, cilantro, salsa, chopped red onion, chopped green 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, 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. (Low is my preference)

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. While meat is sitting, heat up a skillet with oil and make your taco shells.

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.