I got pretty busy over the weekend and didn’t get around to Meatless Monday, but hopefully next week I’ll get there! We had a lovely weekend of family, friends, and even a little gardening. Last summer, we put a vegetable garden in the back, which I absolutely love! We also put in the foundation for a front garden, but didn’t actually get to putting plants in it. My parents have a gorgeous garden, several actually in their gigantic yard, and were kind enough to split almost anything they could and send it home with Nate and me. We ended up staying all night, sitting by the fire, playing some cards when it decided to downpour for a short time and enjoying some cocktails, so we didn’t get to planting them that day, but we got everything in the next. We are both so excited!
We’ve just been so busy with work, softball, gardening/yard work and other activities, that I had really let this recipe swap slip away from me. This week’s swap is Blogger Choice, hosted by Sarah at Taste of Home Cooking. I got another blog that I hadn’t visited in the past. I love when that happens! I was assigned Ashley’s blog, Cheese Curd in Paradise. Thankfully, it’s not a blog all about cheese curds or I would have been in trouble ;P When we do bloggers choice, I try not to go directly to the chicken category and sift through the other categories that interest me, but nothing really grabbed me, so I visited my old standby, chicken. As soon as I saw the beergarita tacos, I thought it’d be a perfect fit. It’s made in the slow cooker, perfect for our suddenly overwhelmingly busy schedules, we love chicken tacos, beer, and margaritas. I make a margarita chicken (have yet to blog it) on the grill that is so flavorful and juicy, I figured this would be somewhat similar, and probably just as delicious. Even better, there is basically two steps. Dump ingredients in the slow cooker. Shred. Done and done.
The chicken turned out really flavorful. I combined the ingredients, minus the chicken the night previous, so all I had to do was put the chicken in the slow cooker, pour the mixture over it in the morning and turn it on. Bam! But, the mixture didn’t smell so good in the morning, so I was slightly concerned. However, they did turn out really juicy and lovely. Nate and I both had two, and we made a salad from the leftovers for lunch today.
Slow Cooker Beergarita Chicken Tacos
Source: Cheese Curd in Paradise
4 boneless skinless chicken breasts
1/2 cup margarita mix
6 oz lager beer
1/2 tsp lime zest
3 jalapeno peppers, diced (seeded for less heat)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 /2 tsp cumin
1 tsp chili powder
cilantro, shredded cheese, non-fat plain Greek yogurt (all optional for garnish)
1. Place chicken into slow cooker (using frozen breasts is fine, and actually recommended for long cooking times). Mix all remaining ingredients together in a medium bowl and pour over chicken. Cook on low for approximately 8 hours, or until chicken is easily shredded with a fork. Shred chicken breasts between two forks (I just leave it in the slow cooker and do this, but if it’s easier or you’d rather, go ahead and remove the chicken, shred it, and return to slow cooker). Continue to cook until heated through. Serve on tortillas and garnish as desired.