Cooking Instructions

• While you're preparing other components, combine the chipotle powder, onion powder, garlic powder, salt, and black pepper in a small bowl and mix well to distribute the spices evenly. Cut the cream cheese into large chunks. Place the chicken breasts in your slow cooker, then add the cream cheese chunks and beer. Sprinkle the spice mixture over everything and stir gently to coat the chicken. Cover and cook on high for 4 hours or on low for 6-8 hours, until the chicken is completely tender and shreds easily with a fork.
• About 30 minutes before the chicken finishes cooking, preheat your oven to 400°F. Line a large baking sheet with foil and lay out the bacon slices in a single layer. Bake for 15-18 minutes until the bacon is crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease, then chop or crumble into bite-sized pieces.
• While the bacon finishes cooking, prepare your tomatoes by seeding and dicing them. Place them in a small bowl and set aside until ready to assemble the tacos.
• Once the chicken is completely tender, remove the slow cooker insert from the heat. Shred the chicken using two forks or a hand mixer until in fine pieces. Stir continuously until the cream cheese creates a smooth, creamy sauce that coats the shredded chicken.
• Warm your tortillas if desired. Spoon a generous portion of the shredded chicken mixture into each tortilla, then top with the crispy bacon and fresh diced tomatoes. Serve immediately while warm.