These slow cooker beer chicken tacos are fast, light and delicious. I don’t know what it is about beer in a slow cooker, but it really helps to make moist chicken. Easy meat, a mango and roasted corn salsa, and an easy cream sauce that brings it all together. These tacos are pretty low calorie too!
What you need to make slow cooker beer chicken tacos
- A slow cooker – obviously.
- A sheet pan – for our roasted corn cobs. You can use canned corn to speed up the process, but freshly roasted corn is so good.
And that’s basically it.
How to make your beer chicken tacos
EASY: THROW EVERYTHING IN THE COOKER. TURN IT ON. I am impatient, so I cooked my chicken on high for 4 hours, but you could put it on low for 6-8 hours instead. I work from home, so I have the luxury of a shorter time frame if I want.
NOTE: I used Stella Artois Summer Solstice Lager for this recipe. It’s a light beer that I had on hand. You can use another light lager or a Mexican beer.
Make the corn and mango salsa
I used two corn cobs for this recipe which was plenty. Rub your corn cobs with a little butter and then wrap each one individually with aluminum foil. Be sure to twist the ends and seal each cob pretty well. Then place them on a baking sheet and roast for 12 minutes. Then remove them from the oven and rotate the cobs 180 degrees before placing them back in the oven for 12 more minutes. This will make the corn bright and juicy! The corn will be really hot so let it cool for at least 10 minutes!
To cut the corn off the cob, hold the corn upright at the very tip. Run the knife gently around each side.
To cut the mango: I like to slice off the skin all the way around the fruit first. That makes it easier to slice and dice the flesh!
Then just add the onion, tomato, thyme and lime to a bowl and give it a stir. Then just let it sit until ready to serve!
Make the cream sauce
Don’t skip on this topping!! I like to substitute Greek yogurt for sour cream because it’s half the fat but tastes arguably the same, especially with a pinch of salt and some spices. I added just a dash of chili powder, but if you want to amp up the heat, add more!
Heat the corn tortillas
Char your tortillas on the stovetop and you are good to go! I love having a gas stove for this reason: you can plop a corn tortilla right on the burner, let it heat for 20 seconds and then flip it. You will have beautifully scorched tortillas that are warm and crispy – but be careful!
Toppings for beer chicken tacos
I added arugula and sriracha to these tacos, but here are some other toppings you may want to add:
- Avocado
- shredded cheddar cheese
- Cotija cheese
- Lettuce
- Cilantro
- Extra lime juice
Other recipes to try
Did you like these slow cooker beer chicken tacos? Try out these other recipes:
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Slow Cooker Beer Chicken Tacos with Mango Corn Salsa
Equipment
- slow cooker
- medium baking sheet
- aluminum foil
Ingredients
For the chicken
- 1 lb lean chicken breast
- 3 cloves garlic peeled and chopped
- 2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 12 ounces amber or light beer
- juice from half a lime
For the salsa
- 2 corn cobs
- 1 mango peeled and diced
- ¼ cup red onion chopped
- 1 small Roma tomato chopped
- juice from half a lime
- 2 tsp thyme
- 1 tbsp unsalted butter
- pinch of salt
Cream Sauce
- ⅓ cup plain Greek yogurt
- zest and juice from half a lime
- ½ tsp chili powder
- ½ tsp garlic powder
- pinch of salt
For serving
- 12 corn tortillas
- arugula
- sriracha
Instructions
- In your slow cooker, add the chicken, garlic, paprika, salt and pepper. Rub the seasoning into the chicken and add the lime juice. Then pour the beer into the slow cooker. Cover the cooker and set it on high for 4 hours. Once the meat is ready, take two forks and shred the chicken in the cooker.1 lb lean chicken breast, 3 cloves garlic, 2 tsp paprika, 1 tsp salt, 1 tsp pepper, 12 ounces amber or light beer, juice from half a lime
- Preheat the oven at 425°F. Spread butter on the corn cobs and sprinkle with a pinch of salt. Wrap each corn cob individually in aluminum foil and place on the baking sheet. Roast in the oven for 12 minutes. Then rotate the corn cobs and roast for 12 more minutes. Remove from the oven and cool.1 tbsp unsalted butter, 2 corn cobs
- Use a knife to carefully cut the corn off of the cobs into the bowl. Add the red onion, mango, Roma tomato, lime juice and thyme to the bowl and stir gently. Add a sprinkle of salt.1 mango, ¼ cup red onion, 1 small Roma tomato, juice from half a lime, 2 tsp thyme
- Make the cream sauce. In a bowl, mix together the greek yogurt, lime zest and juice, chili powder, garlic powder and a pinch of salt. Stir and set aside.⅓ cup plain Greek yogurt, zest and juice from half a lime, ½ tsp chili powder, ½ tsp garlic powder, pinch of salt
- Heat the corn tortillas on a stove burner over medium low heat. Heat both sides of each tortilla for about 15 seconds each and then remove.12 corn tortillas
- Arrange the tacos. Spoon chicken into each tortilla, and top with corn salsa, arugula and cream sauce. Add sriracha if desired.arugula, sriracha
