Slow Cooker Baked Chicken in Beer Recipe

Ingredients

• For Chicken in Beer:
• 1 pound (480 g) boneless and skinless chicken breasts
• 3/4 cup (180 ml) light beer
• 1/2 teaspoon chili powder
• 4¾oz (135 ml) can of green chiles
• 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• For Cilantro Vinaigrette:
• 1/2 cup fresh cilantro leaves
• 1/4 cup (60 ml) white wine vinegar
• 1/4 cup (60 ml) olive oil
• 1 garlic clove, peeled and minced
• 2 teaspoons freshly squeezed lime juice
• 3 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• For Taco Salad:
• 4 cups Romaine lettuce
• 2 cups tortilla chips
• 1 cup halved cherry tomatoes
• 1 cup shredded Mozzarella cheese
• 1 cup black beans, rinsed and drained
• 1 cup corn
• 1 ripe avocado, peeled, pitted and cubed
• 1 sliced jalapeño

Instructions

In a small slow cooker (2½ quart (2½ L)), combine all chicken ingredients. Mi well.

Cover the pot and cook on low-heat setting for 3-4 hours or until chicken is tender.

Turn off the cooker and open the lid. Using tongs, transfer cooked chicken to a boil. Shred it with two forks. Pour cooking liquid over and toss well. Set aside.

To Make Cilantro Vinaigrette:

In a blender, combine all vinaigrette ingredients. Blend until smooth.

To Make Taco Salad:

In a large mixing bowl, combine shredded chicken, all salad ingredients, and cilantro vinaigrette. Toss well.

Serve with nachos, salsa, or sour cream. Enjoy!