Take the work out of dinner with these warm and juicy Crockpot Beer Chicken Tacos. Made with mojito lime seasoning, sweet beer, onion, and lime, you get the sweet, you get the spicy, and you get the good time!
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About this Chicken
TACO-BOUT a new delicious recipe! 😉 Like so delicious. We love tacos in this house. Ground beef, shredded chicken, black beans, cauliflower, fish, you name it. We love it wrapped up altogether in a warm tortilla with all the fixings!
They're a staple in our dinner line-up because they're so versatile. The toppings and flavors are practically ENDLESS so you'll never end up with the same combination!
Take the work out of dinner with these warm and juicy Crockpot Beer Chicken Tacos. Seriously, all you have to do is add all of the ingredients to the slow cooker, set it, and forget it. When you come back a few hours later, you'll have an incredibly flavorful chicken to enjoy with all of your favorite toppings.
These Crockpot Beer Chicken Tacos are made with mojito lime seasoning, sweet beer, onion, and lime. You get the sweet, the spicy, and surely a good time! Dress them up with lettuce, guacamole, pico de gallo, and so much more. They're a great dinner for 2 with a ton of leftovers but also amazing for your next game day crowd.
But don't stop here. If you're looking for more taco recipes, also try this Chicken Taco Casserole, this Nacho Taco Salad Bowl Recipe or these Carne Asada Street Beef Tacos! You can check out this round up of ALL of my favorite taco side dishes, too!
Recipe Ingredients
- Chicken Breasts: I used three chicken breasts in this recipe. I recommend you buy skinless.
- Onion: I used a white onion for a little sweetness.
- Limes: You really notice the difference when your tacos don't have a splash of lime juice! They miss that tart, citrusy kick. We'll use the juice and some zest.
- Mojito Lime Seasoning: This stuff tastes SOOOO good! It's also a quick and convenient way to get great flavor into your meat.
- Sweet Beer: I used a 16oz can. You can also use a hard cider. The alcohol cooks off but the flavor you get from this that is absolutely insane.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- First, gather and prepare your ingredients. Clean and remove the fat from your chicken breasts. Dice your white onion.
- Add chicken breasts, diced white onion, lime juice, ½ package of mojito lime seasoning, and 1 can of hard cider to the slow cooker. Ensure that the liquid is covering chicken breasts. If it's not, add more cider until it is.
- Cook on high for 2-3 hours or until the chicken is completely tender and cooked to an internal temperature of 165°F.
- After that, remove the chicken breasts from the liquid and season with remaining mojito lime seasoning. Then, toss thoroughly and shred back in the crockpot. Your chicken will absorb any liquid left. If you prefer, you can also shred with a hand mixer in a mixing bowl.
- While the chicken is cooking, prepare your taco toppings. Chop up some lettuce and cilantro, whip up some Homemade Guacamole or Pico de Gallo, and get your cheese ready.
- Heat tortillas for about 30 seconds on each side on a skillet over medium heat. Spray the pan with olive oil or cooking spray to prevent the tortilla from sticking. Wait until the tortilla is slightly crispy on each side and transfer to a plate for serving.
- Pro tip: Spread any sauce on the tortilla first. Then, add the chicken.
- Serve tacos with desired toppings. If you're feeling extra fancy, you can sprinkle with some lime zest or sea salt. Enjoy!
Taco Toppings and Sides
You can have good taco meat, but the toppings and/or sides can really make or break the overall dish. They affect the flavor AND texture! So, I recommend you aim for a balance of crunchy and creamy toppings for the best tacos. Here are some yummy ideas:
Crunchy taco toppings
- Lettuce or cabbage
- Red onion (Try these pickled ones!)
- Pico de Gallo
- Olives
- Radishes
- Crushed tortilla chips
- Sliced bell pepper
- Corn
- Mango
- Jalapeño
- Rice
Creamy taco toppings
- Sliced avocado
- Homemade Guacamole
- Sour cream or Greek yogurt
- Cheese
- Sweet potato
- Salsa
- Queso
- Ranch dressing
- Hot sauce
taco sides:
I love to enjoy tacos with rice (like this Chipotle Style Cilantro Lime Rice), baked beans, or a vegetable like broccoli, carrots, green beans for instance, or even a salad on the side. Or try these Street Corn Mexican Brussel Sprouts, that I know you'll love! Chips and Salsa are another classic. Try my Food Processor Salsa, this Peach Jalapeno Salsa, or Fresh Mango Salsa!
After you make these tacos, leave a review and let me know what your favorite taco combinations are!
Recipe FAQs
This may seem like such a simple step, but heating up your tortillas will really elevate your tacos. Warm ingredients tucked in a warm, soft shell? SO GOOD. Here's how to get perfectly warmed tortillas each time:
1. Using kitchen tongs, place your tortilla over the flame of your stove and heat on each side for 15 - 30 seconds. Once warmed (and maybe a little charred), put on a plate and cover it to preserve the warmth.
2. If you don’t have a gas stove, you can microwave the tortillas. Cover with a damp paper towel and microwave for about 30 seconds.
3. Have some time? Use the oven! Wrap tortillas in foil; then bake for 10 to 15 minutes at 300°F.
I recommend you store the chicken, tortillas, and toppings all separately. Storing pre-made tacos will only turn them soggy. The chicken will stay good in an air-tight container in the refrigerator for up to 5 days.
You don't have to! You could use salsa instead 🙂 You'll still get delicious flavor with no alcohol involved. However, I will note that the alcohol does evaporate when cooking. It gives the chicken a really juicy, tender taste!
It depends on what you put in them! When you use seasonal and fresh vegetables are healthy and make tacos feel very authentic. However, adding processed sauces or toppings will make your tacos less healthy. If you want to make your tacos as healthy as possible, increase the number of vegetables and omit the tortillas. Essentially, you'd be making a taco salad instead.
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Recipe
Crockpot Beer Chicken Tacos
Equipment
- Crockpot
- Cutting Board
- Knife
- Hand Mixer
- Measuring cups and spoons
- Forks
- skillet
- Tongs
- Rubber Spatula
- Meat Thermometer
Ingredients
- 3 skinless chicken breasts
- ½ cup white onion, diced
- 2 limes, juiced
- 1 packet Mojito Lime seasoning
- 1 can sweet beer or hard cider
- lime zest, optional
- sea salt, optional
Instructions
- First, gather and prepare your ingredients. Clean and remove the fat from your chicken breasts. Dice your white onion.
- Add chicken breasts, diced white onion, lime juice, ½ package of mojito lime seasoning, and 1 can of hard cider to the slow cooker. Ensure that the liquid is covering chicken breasts. If it's not, add more cider until it is.
- Cook on high for 2-3 hours or until the chicken is completely tender and cooked to an internal temperature of 165°F.
- After that, remove the chicken breasts from the liquid and season with remaining mojito lime seasoning. Then, toss thoroughly and shred back in the crockpot. Your chicken will absorb any liquid left. If you prefer, you can also shred with a hand mixer in a mixing bowl.
- While the chicken is cooking, prepare your taco toppings. Chop up some lettuce and cilantro, whip up some Homemade Guacamole or Pico de Gallo, and get your cheese ready.
- Heat tortillas for about 30 seconds on each side on a skillet over medium heat. Spray the pan with olive oil or cooking spray to prevent the tortilla from sticking. Wait until the tortilla is slightly crispy on each side and transfer to a plate for serving.
- Pro tip: Spread any sauce on the tortilla first, then add the chicken to help keep the taco together.
- Serve tacos with desired toppings. If you're feeling extra fancy, you can sprinkle with some lime zest or sea salt.
- Enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
super yummy!
Sydney Van Acker says
the sweetness the beer adds is so delicious!