Slow Cooker Mexican Beer Chicken with Mexican Rice
Monday nights are soccer practice, so it has also become our slow cooker night. So far this soccer season I've done spaghetti sauce with chicken sausage warming in the slow cooker and Slow Cooker Sticky Chicken Drumsticks. I'm hoping to re-try some family favorites but try some new slow cooker recipes, too.
I found this recipe lurking in the depth of my "To Try" folder, and I had some random beers hiding in my frig needing to be used. (Let's just say we're not huge drinkers in this house. ) I posted on Creatively Domestic's Facebook page that it felt weird to be cracking open a beer at 10 am.
Once time for dinner came, the chicken shredded up nicely, and the flavor of the chicken in the beer/taco seasoning mix was really good! I was very surprised and pleased.
The original recipe had a can of corn and black beans, but I like to keep things separate. My four year old will eat more if I do it that way, although I served corn on the side. We skipped the tortillas and ate it as taco salads.
Slow Cooker Mexican Beer Chicken
recipe adapted from Baking Serendipity
3 boneless skinless chicken breasts (chicken thighs would work well, too)
1 cup salsa
1 12 oz bottle beer
1 packet taco seasoning (or 3 tablespoons homemade)
Place chicken breasts in the slow cooker. Top with salsa.
Pour beer into a tall glass, and dissolve taco seasoning in beer. (Make sure you use a container that gives you a lot of head room - mine foamed over once I added the taco seasoning!) Pour into slow cooker and cook on low for 8-10 hours. Remove chicken from slow cooker and shred chicken with two forks. Drizzle with a little of the cooking liquid and serve.