Name: Slow Cooker Beer Chicken Tacos Recipe
Prep time: 5 min
Cook time: PT-491630H45M38S
Total time: PT-491630H45M38S
Cuisine: Mexican
Ingredients: 4-5 boneless skinless chicken breasts; 1 cup beer (Corona, Modelo, or any Mexican beer preferred); 3 tbsp taco seasoning (chef’s choice); 1 cup salsa (chef’s choice)

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Introduction

Slow Cooker Chicken Tacos are a simple, flavorful meal perfect for busy weeknights. Tender chicken slow-cooked with beer, taco seasoning, and salsa creates a delicious filling that’s easy to shred and serve. This family-friendly recipe cooks away hands-off, letting you enjoy fresh tacos in no time.

The image shows a close-up of two soft white tortillas on a white marbled surface. On each tortilla, there is a base layer of shredded lettuce, topped with a generous layer of shredded, cooked chicken in a reddish-orange sauce. One tortilla has a dollop of sour cream on top, garnished with a fresh green cilantro leaf. Next to the sour cream, there is a slice of green avocado placed diagonally. In the background, more avocado slices and some scattered cilantro leaves are visible, creating a fresh and colorful presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 boneless skinless chicken breasts
1 cup beer (Corona, Modelo, or any Mexican beer is preferred)
3 tbsp taco seasoning (chef’s choice)
1 cup salsa (chef’s choice)

Instructions

Step 1: Place the chicken breasts, beer, taco seasoning, and salsa into the slow cooker. Stir gently to combine all ingredients evenly.
Step 2: Cook on high for at least 2 hours or on low for at least 4 hours. Check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
Step 3: Without draining, use a hand mixer to shred the chicken directly in the slow cooker, mixing it well with the cooking liquid. Be careful to start on a low speed to avoid splattering hot liquid.
Step 4: Serve the shredded chicken with your favorite taco shells, tortillas, and toppings. Enjoy!

Tips & Variations

Use a hand mixer to shred the chicken for an even, tender texture—start slow to avoid splatters from the warm liquid.
Substitute beer with chicken broth for a non-alcoholic version.
Add diced onions or bell peppers into the slow cooker for extra flavor and veggies.
Serve with fresh cilantro, lime wedges, and avocado for a vibrant taco experience.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze the cooked chicken in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a soft white tortilla taco held by a woman's hand, filled with a thick layer of shredded, orange-brown cooked chicken at the bottom, topped with a dollop of white sour cream, a few slices of bright green avocado, and a small sprig of fresh green cilantro leaves on top. In the blurred background, there is a white plate on a white marbled surface with more food partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Does the alcohol in the beer remain in the dish?

No. The slow cooking process cooks off the alcohol, making this recipe family-friendly and safe for all ages.

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts for even cooking and food safety. If using frozen chicken, increase the cooking time and ensure the internal temperature reaches 165°F before shredding.