It is definitely fall in my city. The coats are out, furry socks are ready to be put on and the fireplace is ready for its first fire. I almost forgot my steaming cup of hot apple cider and my apple glade plug ins. Fall has officially hit my household and I am loving it.
Along with the fall and winter seasons come the hot soups/stew recipes that keep us all warm. Now this isn’t a soup or stew recipe but it’s next in line with comfort meals. Why… because it was made in a crock pot. I love recipes likes this because it allows you to cook a great recipe but dedicate your time elsewhere. You can throw everything into a pot and come back hours later to a salivating dish to be devoured by everyone.
The first night we had this recipe we had it with hard tacos. (shown in the picture) The second night we had leftovers and we put the meat with some borracho beans on top of a tostada shell. This recipe just might be my NEW favorite crock pot recipe. I’m going to try and make some more crock pot recipes for the blog just because they are nice and handy to have around.
Crock Pot Pulled Beer Chicken
Yield: 4-5 servings
Prep Time: 5 minutes
Cook Time: 5 hours 30 minutes
1 pound or 3 chicken breasts, without bone and skin
1 large onion, sliced
1 teaspoon chopped garlic
10 ounce can ro-tel tomatoes with green chilies mild
1/2 teaspoon salt
1 1.5oz. packet of taco seasoning, mild
1 bottle Mexican beer
Place the onion slices into the crock pot followed by the garlic. Lay the chicken breasts on next with tomatoes, salt, taco seasoning and beer.
Put the crock pot on low and let it cook for 3 hours. Stir the pot and let it cook for an additional 2 hours. Using a fork shred the chicken and stir the pot one more time so that everything starts to soak up the liquid. Cook for additional 30 minutes.