Flavorful and tender, these crockpot chicken tacos are topped with pickled red onions for a bright zippiness. Whether you call it a crockpot or a slow cooker, you'll want this recipe for an easy Taco Night!
Don't tell the tacos, but this chicken is also perfect for bowls, burritos, and nachos!
*the recipe was created for my friends at Imperial Sugar
We live in Texas and are therefore contractually obligated to eat tacos on a regular basis. We do not complain. These tacos are now in our regular taco rotation. And almost nothing makes me happier than knowing I have leftover chicken taco meat for lunch the following day!
Key ingredients for slow cooker chicken tacos
1. Chipotle Peppers in Adobo Sauce
Oh baby, do these ever pack a flavorful punch! You'll just need the small can here.
2. Beer
Use any beer you have on hand. Ok, maybe not the Peanut Butter Cup Porter that you got for Christmas, but virtually any "regular" beer will work. I love Shiner because A. it tastes great, B. we usually have it in the fridge, and C. it's made in Texas.
3. Brown Sugar
No worries, adding a bit of brown sugar doesn't make these tacos sweet, it just serves to nicely balance the chiles and chili powder. You know how salt is great in desserts? Same concept. Of course, I use my tried and true Imperial Sugar Light Brown Sugar.
It's easy to make pickled red onions.
Don't be afraid to make pickled onions. You don't have to sterilize jars or can them. Making pickled onions are practically as simple as boiling water - except you're boiling vinegar.
Slice the onions thin, plop them in the hot pickling liquid. Boom! Pickled onions. They add zip and tang that really make the tacos sing! Oh, and you'll have lots leftover. Pro tip: try them on a hard-boiled egg. LIFE CHANGING.
How to make crockpot chicken tacos
Cut chicken breasts crosswise into 3 pieces each. I find they cook more evenly this way. Place in the crockpot.
Stir the brown sugar with the spices. Sprinkle on top of the chicken along with the chipotle peppers and garlic.
Add beer. (You won't use the entire can, so cheers!)
Cook for about 4 hours until the chicken shreds easily. At this point, the chicken is ready for taco-filling, or it can sit in the slow cooker on WARM until you are ready! Magic!
Fill warm tortillas with the chicken. Top with pickled red onions, queso fresco, cilantro, and avocado. If you're into those things. I am. If you're not, add your favorite toppings.
Guys, I'm sharing the recipe for these over on Imperial Sugar today. Be sure to grab it and make it for your next Taco Night!
Happy Taco-ing!
