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Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}

Prep Time 10 minutes
Cook Time 7 hours
Servings 8 people

Ingredients

  • 3 ½ lbs boneless skinless chicken breasts
  • 12 oz bottle of beer
  • 1 oz ranch seasoning packet
  • 1 Tbsp chili powder
  • 1 ½ tsp cumin
  • ½ tsp salt
  • ½ tsp 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