What a Crock Tacos!!

This is a super easy recipe to make super delicious meat tacos. This recipe you can prepare at night in the crock-pot bowl, stick in the fridge overnight, pop in the crock-pot on low in the morning, and have a delicious hot meal as soon as you get home from work.

Ingredients:
-3 boneless chicken breasts (you can always put in more if you want, or you can use minute steak)
-1 medium can of enchilada sauce (or a small can of tomato sauce)
-3 to 4 bell peppers (I use a combination of red and green in slices as if you were making fajitas)
-sliced Anaheim chili peppers and jalapenos (as many or as few as you want)
-1 can of diced tomatoes
-1 sliced onion (....as if you were making fajitas)
-1 bottle of beer
-Seasonings: Salt, Pepper, Garlic Salt/Powder, Chili Powder, Cayenne Pepper to taste

You could also add:
-salsa
-cilantro
-lime juice

Directions:
-Place meat in the bottom of the crock-pot bowl.
-Add everything else on top....everything (the beer is the liquid and this dish doesn't require water).
-If you prepare this at night, put the top on the crock-pot and leave in the refrigerator overnight. This dish takes approximately 6-8 hours to cook.
-In the morning, take the crock-pot bowl out of the refrigerator, put it in the crock-pot cooker, and cook on low all day.
-When you get home, take out the meat and use two forks to shred it up and place back in the crock-pot.

How do you eat it?!?
-I will usually use some of the extra liquid from the tacos to cook up some rice in a rice cooker, and then I eat the taco mixture with rice, shredded lettuce, and avocado (if I have some) or salsa, wrapped in a tortilla.
-I will also sometimes just eat it on top of shredded lettuce like a salad.

Crock-Pot Tacos with rice, lettuce, and avocado. Yum!!