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