Cheddar cheese is a big winner at my house. Miss F and C both cannot get enough of it, so when I saw this recipe from How Sweet It Is, I knew it would be a hit. And I also knew that both of them would pile their tacos high with even more cheese, even though I assured them both that plenty of cheese had already been mixed in with the chicken. This recipe reminds me of one of my favorites, crockpot chicken tacos, but without the seasoning packet. I really enjoyed this spice blend and I am going to use it in place of the taco seasoning packet when I make it next. Miss F also enjoyed the leftover chicken in quesadillas in her lunch box, with plenty additional cheese.
2 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinch of cayenne pepper
½ teaspoon salt
1 cup beer
1 pound boneless, skinless chicken breasts
½ cup grated cheddar cheese + more for topping
toppings: sour cream, avocado, cilantro, salsa, onion, black beans, tomato
In a small bowl, stir together the chili powder, cumin, garlic, onion, paprika, cayenne, and salt. Stir in the beer. Add the chicken to a greased crockpot. Pour the beer mixture over top. Cook on low for 7 to 8 hours. Shred the chicken with two forks and leave in the crockpot for 15 additional minutes. Turnn off the crockpot and stir in the cheddar cheese. Assemble the tacos, adding whatever toppings you desire.
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