When I heard that the theme for our recipe exchange, hosted by A Taste of Home Cooking, was chicken I couldn't wait to get my recipe. I make chicken at least once a week but I've been having a hard time finding a new recipe to try lately. I received my recipe from Ashley at Cheese Curd in Paradise. It was one I haven't had before and it was made in the crock-pot which is perfect since we've been spending all of our free time getting ready to move.
This recipe is by far one of the easiest crock-pot recipes I've made. I put the chicken in the bottom of the crock-pot then I mixed the spices with the beer. I poured the beer over top of the chicken, added a few more things and I was finished. When I came home from work I shredded the chicken, added some cheese and sour cream, then let it cook for an additional 30 minutes.
When it was time to eat these I was going to put them in flour tortillas but my husband wanted hard shelled tacos so I switched it up at the last minute. The flavors in these tacos were really good. They were spicy, had a subtle beer flavor, and were great with the added taco crunch! I used the leftovers on a salad the next day and it was delicious.
Crock-pot Cheddar Beer Chicken Tacos (adapted from Cheese Curd in Paradise)
4 boneless, skinless chicken breasts
1 bottle of beer
2 jalapenos, diced
1 T. chili powder
2 t. cumin
1. t. paprika
1/2 t. onion powder
1 t. salt
1/2 t. pepper
1 t. cocoa powder
3 garlic cloves, minced
3/4 c. freshly grated cheddar cheese
1/2 c. low fat sour cream
taco shells
Cilantro, salsa, lettuce, sour cream for topping
1. Place the chicken breasts in the crock-pot.
2. In a bowl mix the beer, jalapenos, chili powder, cumin, paprika, onion powder, salt, pepper, cocoa powder, and garlic cloves. Pour over top of chicken.
3. Cook on low heat for 8 hours.
4. Remove the lid and shred the chicken. Add in the cheddar cheese and sour cream. Stir well until combined. Heat for an additional 30 minutes.
5. Serve in taco shells with additional toppings.
Crock-pot Cheddar Beer Chicken Tacos (adapted from Cheese Curd in Paradise)
4 boneless, skinless chicken breasts
1 bottle of beer
2 jalapenos, diced
1 T. chili powder
2 t. cumin1. t. paprika
1/2 t. onion powder
1 t. salt
1/2 t. pepper
1 t. cocoa powder
3 garlic cloves, minced
3/4 c. freshly grated cheddar cheese
1/2 c. low fat sour cream
taco shells
Cilantro, salsa, lettuce, sour cream for topping
1. Place the chicken breasts in the crock-pot.
2. In a bowl mix the beer, jalapenos, chili powder, cumin, paprika, onion powder, salt, pepper, cocoa powder, and garlic cloves. Pour over top of chicken.
3. Cook on low heat for 8 hours.
4. Remove the lid and shred the chicken. Add in the cheddar cheese and sour cream. Stir well until combined. Heat for an additional 30 minutes.
5. Serve in taco shells with additional toppings.
Crock-pot Cheddar Beer Chicken Tacos (adapted from Cheese Curd in Paradise)
4 boneless, skinless chicken breasts
1 bottle of beer
2 jalapenos, diced
1 T. chili powder
2 t. cumin1. t. paprika
1/2 t. onion powder
1 t. salt
1/2 t. pepper
1 t. cocoa powder
3 garlic cloves, minced
3/4 c. freshly grated cheddar cheese
1/2 c. low fat sour cream
taco shells
Cilantro, salsa, lettuce, sour cream for topping
1. Place the chicken breasts in the crock-pot.
2. In a bowl mix the beer, jalapenos, chili powder, cumin, paprika, onion powder, salt, pepper, cocoa powder, and garlic cloves. Pour over top of chicken.
3. Cook on low heat for 8 hours.
4. Remove the lid and shred the chicken. Add in the cheddar cheese and sour cream. Stir well until combined. Heat for an additional 30 minutes.
5. Serve in taco shells with additional toppings.
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