Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}
Servings 8 people
Ingredients
- 3 ½ lbs boneless skinless chicken breasts
- 12 oz bottle of beer
- 1 oz ranch seasoning packet
- 1 tablespoon chili powder
- 1 ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup freshly grated cheddar cheese + more for topping
- Tortillas (corn or flour)
- Your favorite toppings: sour cream, cilantro, salsa, black beans, shredded lettuce, etc.
Instructions
Crockpot Instructions
- In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
- Place chicken in the crockpot and pour in beer with seasonings. Turn chicken to evenly coat. Cook on low for 6-7 hours or high for 4 hours.
- Shred the chicken and return the chicken to pot to soak in the juice for about 15 minutes. Turn crockpot to warm and add the cheese. Gently stir till melted.
- Serve with tortillas and toppings.
Instant Pot Instructions
- In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
- Place chicken in the instant pot and pour in beer with seasonings. Turn chicken to evenly coat.
- Place cover on the pot and seal. Turn vent to closed position.
- Cook on high pressure for 16 minutes if chicken breasts are larger sized. If chicken breasts are small to medium sized cook on high pressure for 14 minutes
- Manually release the pressure until the pin releases on the lid of the pot. Remove chicken and shred. Return chicken to the pot to allow it to soak- up the broth. Gently stir in the cheddar cheese.
- Serve with tortillas and toppings.
Notes
Recipe adapted from: How Sweet It Is