Beergarita Pulled Chicken Recipes

Steps:

• 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. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice.

Steps:

• Mix together the salt, sugar and lime zest in a shallow dish. Rub the rims of your margarita glasses with a lime half and dip into the salt mixture. Fill the glasses with ice and set aside.
• Add ice to a large cocktail shaker and add the lime juice. Add the tequila, orange liqueur and agave nectar and shake vigorously until thoroughly chilled. Pour into the ice-filled margarita glasses. Top each glass off with beer.