This recipe is sure to become one of your favorites, thanks to your trusty crock pot, which makes the prep work on this dish a breeze. Should you decide that you don’t want to use beer in your recipe, you can substitute it with chicken broth for an equally delicious dish. When it comes to summertime and finger food, these tasty little tacos from Eat. Drink. Love are pretty hard to top. Enjoy!


4 skinless and boneless chicken breasts
3/4 c beer (pale or amber ale)
1 tbs chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
3/4 c freshly grated cheddar cheese + more for topping (I used a sharp white cheddar)
taco shells
desired toppings

1. Place the chicken breasts into the crockpot.

2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.

3. Measure out 3/4 cup of the beer. Stir in about 1 1/2 tbs. of the taco seasoning with the beer. Pour the mixture over the chicken. Cover and cook on low for 7-8 hours or on high for 4 hours.

4. Remove the chicken from the crockpot and shred with a fork. Place the chicken back in with the liquid and it will absorb the liquid (about 10 minutes). You can add additional seasoning if needed.

5. Right before you are ready to serve, stir in the cheddar cheese.

6. Remove the chicken and put in a serving bowl. Make tacos with desired toppings!

recipe and photo courtesy of Stephanie at Eat. Drink. Love.

featured image courtesy of nebulux76