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 so it melts more easily during cooking. 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 for easy cleanup, then lay out the bacon slices in a single layer without overlapping. Bake for 15-18 minutes until the bacon is crispy and golden brown. I find that cooking bacon in the oven gives you perfectly crispy, evenly cooked strips without the mess of stovetop cooking. Once done, transfer to a paper towel-lined plate to drain any excess grease, then chop or crumble into bite-sized pieces.

While the bacon finishes cooking, prepare your tomatoes by seeding and dicing them into 1/2-inch pieces. Place them in a small bowl and set aside until ready to assemble the tacos. This can be done while the chicken is still cooking, so you're not rushed when it's time to serve.

Once the chicken is completely tender and easily shreds with a fork, remove the slow cooker insert from the heat. Using two forks or a hand mixer on low speed, shred the chicken directly in the slow cooker until it's in fine pieces. Stir continuously until the cream cheese is fully melted and creates a smooth, creamy sauce that coats all the shredded chicken. The mixture should look rich and cohesive—this is what gives the tacos their signature 'crack' texture and flavor. Taste and adjust the seasoning with salt and pepper if needed.

Warm your tortillas if desired (I like to briefly char them over a gas flame or warm them in a dry skillet for extra flavor). Spoon a generous portion of the shredded chicken mixture from Step 4 into each tortilla, then top with the crispy bacon from Step 2 and fresh diced tomatoes from Step 3. Serve immediately while the chicken is still warm and the bacon is at peak crispiness.