I spotted these babies floating around pinterst last week, and knew they had to go on our menu. We live in Wisconsin. Beer + Cheese = Total Awesomeness. These tacos did not disappoint one bit, and we added diced jalapeno to the mix for some extra spice and increased the amount of beer! The original recipe is from How Sweet It Is, and she has some great looking food and lovely photos (better than mine). The one thing about this dish that I loved it that you could really taste the beer. Some recipes use beer, but it gets cooked down so much that the flavor disappears. Not here my friends, and the cheese is the cherry on top! Great weeknight recipe, or perfect for your football parties! Have a lovely evening everyone!
4 boneless, skinless chicken breasts
1 bottle of beer (I used gluten free Red Bridge)
1 jalapeno, diced
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 (we use corn tortillas)
Your favorite toppings: sour cream, cilantro, salsa, black beans, shredded lettuce, etc.
Instructions
In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Add 1 bottle of beer in a bowl and whisk. Add jalapeno.
Place chicken in the crockpot and dump in beer with seasoning and jalapeno. 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 if desired, then let sit in the crockpot for another 20 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!