These Beer Braised Baja Chicken Tacos are a twist on the classic Baja fish tacos. Made with the ease of the slow cooker, this chicken is moist, tender and packed with flavor!  Pile it high in a charred corn tortilla and top it off with crisp cabbage, spicy jalapeños and a creamy Baja sauce.  These tacos are perfect for a weeknight dinners or entertaining!

*Updated*

This post was originally published in October 2014.  I took new photos, changed some of the written post below to include more information, and tweaked the recipe.  Plus, I added a RECIPE VIDEO to show you how easy this is to make! 

Guess what, my party people?

Tomorrow happens to be national taco day!!!!  Happy dance + fist bumps!

I have already discussed my desire to celebrate some of the random national food holidays before, but taco day especially just DESERVES to be celebrated.

Why?   Because tacos rock.  Obviously.  I mean, they are definitely worthy of a national day in their honor, right?

Besides, who doesn’t like tacos??

If you don’t, well then, something is most definitely wrong with you and you should go back to the rock you just climbed out from being under.  (<– Kidding.  Kinda.)

These tacos I’m sharing today happen to be super-duper delish.  And ridiculously easy!  Which gives you zero reasons not to celebrate taco day with me.

I love the flavors of Baja and I love tacos.  So when I was thinking of doing Baja tacos it occurred to me that it is always Baja FISH tacos.

Why is this?

Do chicken, pork, beef and tofu not like basking in the flavors of the Baja sun??

Me being me, I decided this must change.

Right here and right now.

Slow Cooker Beer Braised Baja Chicken Tacos

Enter Baja Chicken Tacos.

And beer, because why the heck not add some cerveza since I’m already being all crazy by making Baja tacos without fish?

These tacos are definitely ALL about the layers of flavors –

Marvelously moist and scrumptiously succulent shredded chicken braised in a tangy, spiced beer mixture.

Creamy, cool, herbacous, sweet and spicy baja sauce.

Plus, all the crisp, fresh veggies – shredded cabbage, sliced jalepenos, delicate microgreens.

And, cheese.  We mustn’t forget about the salty, crumbly cotija cheese!

All that deliciousness gets piled high in a charred corn tortilla and finished with a generous squeeze of acidic lime to create a taco that is nothing short of EPIC!

Oh, and did I mention the chicken gets beer braised with the convenience of the slow cooker (or crockpot)?!

Hello, easy weeknight (or weekend. or entertaining. or LIFE) winning!

What are baja tacos?

What is baja sauce?

Recipe Notes, Tips & Tricks for Slow Cooker Beer Braised Baja Chicken Tacos:

1. While the recipe below calls for chicken breasts, you can absolutely use chicken thighs if desired!
2. Make sure you taste and adjust the baja sauce for seasoning with salt and pepper.  As well, if a sweeter sauce is desired, add more honey, or if you like your sauce with more of a kick, add more jalapeno or chili powder!  While the baja sauce is supposed to be creamy, you can thin the sauce if desired with a splash or two of water.  The sauce is best if allowed to chill, covered in the refrigerator, for an hour or two so the flavors can marry, however it is not required.
3. The baja sauce calls for fajita seasoning.  You can either purchase your favorite fajita, or taco seasoning from the store, or you can make it yourself.  I definitely prefer making it myself so I can control the amount of salt, the levels of spice, and customize it to my preference.  I like to make a large batch and keep it on hand in the pantry.  I have included the recipe to make your own fajita seasoning in the notes section of the recipe below.
4. The shredded chicken will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 4 months.
5. You can serve the slow cooker beer braised chicken as is, directly from the slow cooker, or you can crisp the chicken slightly in the oven!  I have included instructions for how to do so in the notes section of the recipe below.

Now, grab a beer or a pretty cocktail with an umbrella, and scarf down some beer braised Baja chicken tacos with me!

Cheers friends! *clink-clink*

XOXO

Cheyanne

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How to make Slow Cooker Beer Braised Baja Chicken Tacos recipe and video👇

4.6 from 5 votes

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Slow Cooker Beer Braised Baja Chicken Tacos

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

These Beer Braised Baja Chicken Tacos are a twist on the classic Baja fish tacos. Made with the ease of the slow cooker, this chicken is moist, tender and packed with flavor!  Top it all off with crisp cabbage, spicy jalapeños and a creamy Baja sauce, these tacos are perfect for a weeknight dinners or entertaining!

Course: entree

Cuisine: Mexican, Tex-Mex

Keyword: beer braised, chicken tacos, Crock pot, Easy, Slow Cooker

Servings: 8

Calories: 213 kcal

Author: Cheyanne Holzworth

Ingredients

Chicken:

• 2 Pounds Boneless Skinless Chicken Breasts
• 1 Red Onion – diced
• 2 Chipotle Peppers in Adobo – roughly chopped + 2 tsp sauce
• 1 ½ tsp Cumin
• 2 tsp Dried Oregano
• 5 Cloves Garlic – minced, divided
• ½ Cup + 2 TBS Lime Juice divided
• 1 TBS Honey divided
• 1 tsp Kosher Salt
• ¼ tsp Ground Pepper
• 1 12 ounce Bottle Mexican Pale Ale (or Corona)

Baja Sauce (yield 1 cup):

• 1 Jalapeno – roughly chopped*
• ½ Cup Cilantro – roughly chopped and loosely packed
• 2 tsp Fajita Seasoning *
• ½ Cup Mayonnaise *
• ½ Cup Sour Cream

Optional For Serving: Warmed Corn or Flour Tortillas, Queso Fresco, Cilantro, Shredded Cabbage, Sliced Avocado, Lime Wedges

Instructions

1. Add ingredients to the slow cooker: Place the onions in the bottom of a slow cooker and place the chicken on top in a single layer. In a medium bowl, whisk together the chipotle peppers (with sauce), cumin, oregano, 4 cloves of garlic, ½ cup of lime juice, 2 tsp honey, salt and pepper. Pour over the chicken. Add the beer to the slow cooker.

2. Cook the chicken: Cover the slow cooker with a lid. Cook until the chicken is tender and registers an internal temperature of 165 degrees F on an instant read thermometer, about 2 - 3 hours on HIGH or 4-5 hours on LOW.
3. Meanwhile, make the baja sauce: In the bowl of a food processor add the remaining clove of garlic, jalapeno and cilantro. Pulse to roughly chop, scraping down the sides of the bowl as needed. Add in the remaining 2 TBS lime juice, 1 tsp honey, fajita seasoning, mayonnaise and sour cream. Process to combine. Taste and adjust for seasoning with salt and pepper. If a thinner sauce is desired, add in a splash or two of water. Transfer to the refrigerator to allow the flavors to marry.
4. Shred the chicken: Remove the lid and while the chicken is still warm, either shred the chicken with 2 forks right in the slow cooker, or transfer the chicken to a cutting board to shred. Toss the shredded chicken with the cooking liquid in the slow cooker.  Use a slotted spoon or tongs to transfer the chicken to a serving bowl*.  
5. Assemble the tacos: Divide the chicken among tortillas. Top with desired garnishes and drizzle with baja sauce. Enjoy!

Recipe Video

Recipe Notes

1. While the recipe below calls for chicken breasts, you can absolutely use chicken thighs if desired!
2. Make sure you taste and adjust the baja sauce for seasoning with salt and pepper.  As well, if a sweeter sauce is desired, add more honey, or if you like your sauce with more of a kick, add more jalapeno or chili powder!  While the baja sauce is supposed to be creamy, you can thin the sauce if desired with a splash or two of water.  The sauce is best if allowed to chill, covered in the refrigerator, for an hour or two so the flavors can marry, however it is not required.
3. The baja sauce calls for fajita seasoning.  You can either purchase your favorite fajita, or taco seasoning from the store, or you can make it yourself.  I definitely prefer making it myself so I can control the amount of salt, the levels of spice, and customize it to my preference.  I like to make a large batch and keep it on hand in the pantry. 
4. The shredded chicken will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 4 months.
5. You can serve the slow cooker beer braised chicken as is, directly from the slow cooker, or you can crisp the chicken slightly in the oven!  (see below for how-to)

 

FAJITA SEASONING:

1 tsp each: Cumin, Oregano, Smoked Paprika

1/2 tsp each: Chili Powder, Sea Salt

1/4 tsp Ground Pepper

 

TO CRISP CHICKEN:

1. Line a large baking sheet with aluminum foil for easy clean up.  Adjust oven rack to the top 1/3rd position and turn broil setting on your oven to high.
2. Use a slotted spoon to transfer shredded chicken to the prepared sheet pan.  Spread chicken out evenly on the pan.  
3. Pour 1/3rd of the sauce from the slow cooker evenly over the chicken.  Broil 4-5 minutes.  Remove from oven.  Pour 1/2 of the remaining sauce from the slow cooker again evenly over the chicken.  Stir and toss to coat.  Spread the chicken out again and broil, another 4-5 minutes.
4. Transfer chicken to a large mixing bowl and toss with remaining sauce in the slow cooker to coat.  Enjoy!

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