Let’s make tacos!
I know that everyone’s going nuts with healthy recipes, and I promise I’ve got some of those in the works for ya.
This is kind of healthy, though? It’s still chicken. White meat, with seasonings, hardly any added fat. If you douse it in cheese and sour cream and wrap it in something made from refined flour that’s on you. I’m helping you be healthy here.
This chicken is DELICIOUS, and a really great basic recipe that you can use in tacos, burritos, salads…you name it! I did tacos for this meal because, um, delicious, but you could do a ton with this basic recipe.
For these, you just need a few simple ingredients. Boneless skinless chicken (white or dark meat), cumin, chili powder, seasoned salt (or regular salt, calm down), olive oil, and a beer! Yum. The GREAT thing about these is that you can cook the chicken from frozen or thawed – ahhh the beauty of slow cooking!
Let’s get going. Put the chicken in the slow cooker, and pour the beer right on top. Add the spices to the chicken, cover, and cook! 4 hours on high or 8 hours on low is all you need for super tender, delicious chicken. It’ll actually be done a little earlier than that if you use thawed chicken, but if you cook it the whole time it’ll just get more tender.
When it’s done, it’ll look like boiled chicken in liquid. Kind of grody, but wait for it.
Use two forks to shred the chicken in the liquid – it’ll seem like a lot of liquid, but most of it will be absorbed.
Now, serve! I like to serve this with soft tacos, lettuce, and cheese – sometimes green onions, cilantro, or whatever I have on hand.
I also store this in any leftover liquid – I find that as it sits in the fridge the chicken becomes much more flavorful, and the cooking liquid keeps it moist! Mine had enough liquid that it could have been eaten as a soup, which would be SO delicious.
Enjoy this, friends! It’s so simple to make but the flavors are really delicious. I especially love that we’re not using a flavor packet – this tastes JUST like Mexican-restaurant chicken, though, promise.
Try it soon! Eat tacos!
Oh, also, I’m on a plane to Hawaii right now. Boom.Print
Easy, super flavorful, and light, this crockpot taco chicken goes great in burritos, rice bowls, and nachos!
- 4 chicken breasts, boneless/skinless, thawed or frozen
- 12 ounces light beer
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon seasoned salt
- 2 tablespoons olive oil
- Add all ingredients to a slow cooker. Cook on high for 4 hours or low for 8 hours. Using two forks or tongs, shred the chicken into bite sized pieces in the cooking liquid, letting the chicken absorb as much of the liquid as possible. Taste, and season additionally as desired.
- Serve in burritos, tacos, nachos….sky’s the limit!
- Serving Size: 6
Shared with weekend potluck. Head over to join the fun!