Ingredients
1 bottle (12 ounces) Mexican beer or chicken broth1 cup thawed nonalcoholic margarita mix1 can (4 ounces) chopped green chiles, undrained2 tablespoons lime juice1 teaspoon grated lime zest1 teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon pepper1-1/2 pounds boneless skinless chicken breast halves12 taco shellsOptional toppings: Shredded pepper jack cheese, minced fresh cilantro, thinly sliced radishes and sour cream
Preparation
Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours.
Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.
