Prep Time: 10 mins // Cook Time: 8 hours // Serves 6-8

• 6 Cloves of Garlic (minced)
• 2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1 tsp. Salt
• ½ tsp Pepper
• 2 tsp Red Pepper Flakes
• 2 lbs of Chicken (about 1 lb of each boneless skinless breasts and thighs)
• 1 C. Low Sodium Chicken Broth
• ½ C. Beer (I use Tecate when I cook)
• 2 Limes (juiced)

1. In the Crock-pot, sprinkle the chicken with the garlic and all of the spices. Mix it up well, rubbing the meat to fully cover it.
2. Add in the broth, beer and lime juice to the pot. Cook on low for 7-8 hours.
3. Once it’s done, pull the chicken out to shred. Heat your broiler.
4. Shred the chicken and transfer to a cookie sheet or broiling pan.
5. Once the chicken is all shredded, pour about ½ cup of the liquid from the Crock-pot over the chicken and broil for about 3.5 minutes. Pull it out and turn the meat over.  Add more liquid, ½ cup, and broil for another 3-4 minutes.
6. Once it’s done, add the remaining liquid until the chicken is as juicy as you’d like it.
7. Serve however you’d like!  This meat is great in tacos, on a salad, in a burrito… go nuts!