Tag Archives: Mexican

Cheesy Beer Pulled Chicken

I hope you all had a great weekend! I spent the weekend in New Jersey because my best friend (who’s really more like a sister than a friend) got married yesterday! We met online, so our friendship has always been long distance. Of course, I would’ve been at her wedding no matter what, heck I would’ve gone overseas if that’s where her wedding took place! But because we don’t see each other as often as we’d like, being together on such an important day is particularly special. I’m not going to post a bunch of pictures because it was her wedding, not mine. But I do want to share one picture of  the gorgeous bride and myself. Oh and I caught the bouquet, so you know what that means… 😉

For some reason my train was 2 1/2 hours late this morning 😦 (I’ve taken the train between DC  and Newark 6 times now and it’s never even been a few minutes late until now) and I got home at 3:30 instead of 1:00. So my plans to go to the grocery store were scrapped and dinner ended up being pizza. But I wanted to share this recipe that I made last weekend but didn’t have the chance to blog about yet.  It’s easy (crock pot alert!), it’s delicious, and it will definitely become a regular at my house.

This was actually the second time I’ve made it. The first time, I followed the original recipe except for omitting some of the spices I didn’t have and using one less chicken breast. The second time, as I was mixing the spices, I spontaneously decided to make a few changes, and this time it was even better than my first try. You can use this chicken multiple ways, but I highly recommend putting it in tacos!

Cheesy Beer Pulled Chicken Tacos
*Serves 4 or more

You’ll Need

3-4 Boneless skinless chicken breasts (If you use 3, use slightly less of each spice than the recipe calls for)

1 bottle beer of choice (I used what I had on hand, Shiner Bock)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

Shredded cheddar cheese

Desired taco toppings

Hard or soft taco shells

Directions

1. In a bowl, mix all the spices thoroughly

2. Place chicken breasts on a plate and rub both sides with the spice mixture (I used pretty much all of it, but amount is up to you)

3. Put chicken in the crock pot and pour entire bottle of beer over the chicken (I added a little water too and drained my chicken when I was done. That way there’s plenty of liquid so it cooks evenly but the tacos don’t get soggy)

4. Cook on low for 7-8 hours or on high for 4 hours. Shred the chicken as you cook it and once finished, drain in a collander if desired

5. If you’re not making this for a large group and you know there are going to be leftovers, I recommend adding the cheese as you use it. Just microwave the chicken and cheese slowly before serving. If you DO plan to finish it all at once, transfer the chicken to a large bowl and add cheese to taste. Toss it all together  so it melts and serve immediately. Enjoy!

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Filed under Recipes by Vanessa

Crock Pot Mexican Chicken

Tonight I have another recipe for you from The Chronicles of Ruthie Hart. I made it the night after I made her Pumpkin Gnocchi Soup (yes, the very first time!)and this dish was delicious as well. It was also my second time using my new crock pot. I’ve found a lot of crock pot recipes that sound good, but they call for several steps or adding things at specific times. Is it just me, or isn’t the whole point of using a crock pot being able to throw everything in it and not have to bother with it for 6-8 hours? So I was happy when I found Ruthie’s simple, two step, and yummy sounding crock pot recipe for Crock Pot Mexican Chicken . I don’t have as many pictures, since the prep was done in a rush before I ran out the door this morning, but as Brittany likes to say, I got the money shot 🙂

You’ll Need

4-6 boneless skinless chicken breasts*

1 16 oz jar salsa of your choice

1 can corn, drained

1 can black beans, drained

1/2 cup chopped onion

1 block of cream cheese

* I learned from my first experience with the Hawaiian BBQ Pulled Chicken that 2 lbs of chicken breasts makes way more shredded chicken than I could possibly eat. So for this recipe, I only used 3 chicken breasts and it didn’t affect the other ingredients as far as I could tell

1. Put all of the ingredients except the cream cheese in the crock pot and mix well. Cook on low for 6 hours (mine cooked for longer than 6 hours because I had to start it before I left for class and I wasn’t ready for dinner at 5:30. It was just fine though)

2. The recipe says to stir occasionally. But as I said, I was gone all day and it was fine unattended. Shred the chicken either as it cooks or before serving.

3. 30 minutes before serving, add the cream cheese and stir very well.

4. serve in tortillas, over chips, or on its own and enjoy!

XO,
V

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Filed under Recipes by Vanessa