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Crockpot Taco Chicken

by on January 2, 2014 in Main Courses, Poultry January 2, 2014 Main CoursesPoultry
See post on Lindsay @ My Therapist Cooks’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

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Level: Easy

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Description

Easy and so delicious. Perfect for tacos, burritos or nachos!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts Or Thighs, Approximately 6 Ounces Each
  • 12 ounces, fluid Light Beer
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Seasoned Salt Or Regular Salt
  • 2 Tablespoons Olive Oil

Preparation

Add all ingredients into a slow cooker and put the lid on. 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 … the sky’s the limit!

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Profile photo of rinabeana

rinabeana on 1.20.2014

This worked great and was super easy! Plus, my house smelled fantastic while it was cooking. Thanks for sharing! I didn’t realize shredded chicken was so easy to prepare…

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