Ingredients
Scale
- 12 ounces Budweiser® regular or light beer
- 15 ounces canned diced tomatoes with green chilis drained
- 1 packet taco seasoning divided
- 4 bone-in chicken breasts with skin
- 1 package Old El Paso® Stand ‘N Stuff soft flour tortillas
- 1 cup Yoplait® plain yogurt
- finely shredded cabbage
- 2 avocados sliced
Instructions
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Pour beer, drained tomatoes, and about 3/4 of taco seasoning mix into slow cooker. (Set aside remaining taco seasoning for next step.) Add chicken pieces skin-side down in slow cooker, and spoon beer mixture over the chicken. Cook on low 6-8 hours.
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Stir together yogurt and remaining taco seasoning. Cover mixture with a lid or plastic wrap, and store in refrigerator until ready to serve.
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When cook time is done, remove chicken, and turn off slow cooker. Carefully pull off skin, and pull bones out of meat. Shred remaining meat with two forks, checking for any remaining bones as you shred. Place shredded meat in a serving bowl, and use a slotted spoon to scoop tomatoes out of cooking liquid and mix with chicken if desired. Now the chicken is ready to serve.
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Set up a taco bar with taco shells, meat, shredded cabbage, seasoned yogurt, avocado slices, and any other toppings you would like. Arrange filling in your tacos as desired, and enjoy!
- Prep Time: 15
- Cook Time: 360