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slow cooker beer chicken tacos
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Slow Cooker Beer Chicken Tacos with Mango Corn Salsa

These chicken tacos are a light dinner option that only requires a few key ingredients for your slow cooker. Paired with roasted corn and mango salsa and a spicy Greek yogurt cream sauce.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: dinner
Cuisine: Mexican
Keyword: chicken tacos, corn, street corn, tacos
Servings: 12 tacos
Calories: 130kcal
Cost: $25

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