This Baja Chicken in Beer recipe is insanely easy to make thanks to the slow cooker! This beer chicken is packed with flavor, incredibly tender and never dry! Plus, it’s extremely versatile and served with an optional creamy Baja sauce! Pile it high in charred corn tortillas for an easy taco night! Or, use it in enchiladas, casseroles and soups, or on top of top salads, nachos, potatoes, burrito bowls and more – the sky’s the limit!
Updated: This post was originally published in October 2014. I’ve updated the post below to include new photos and more information about beer chicken with Baja sauce. Plus, I added step by step photos and a recipe video to show you how easy this homemade shredded chicken is to prepare!
Guess what, my party people? Tomorrow happens to be national taco day!!!! While I don’t really get into all the national food holidays, taco day just deserves a celebration. Why? Because tacos rock! Obviously.
These shredded chicken tacos I’m sharing today happen to be super-duper delish. And ridiculously easy!
However, you don’t have to use this chicken just for tacos! This beer chicken is incredibly versatile and can be used in a myriad of ways. From tacos and enchiladas to soups and salads, this incredibly tender, juicy and flavorful chicken can be used in any recipe that calls for cooked chicken!
Baja Chicken in Beer Recipe
Enter Baja Chicken. In beer. Because chicken cooked in beer is absolutely delicious!
This chicken is all about the flavor and texture! The chicken is slowly braised in a tangy, slightly spicy and sweet, fragrant beer mixture which results in the most scrumptiously succulent, marvelously moist shredded chicken you have ever tasted!! And, since the chicken is beer-braised with the convenience of the slow cooker or crockpot, it’s literally fool-proof and stupid-easy to make!! Hello weeknight dinner winner!
If you feel like really going all out and treating your tastebuds to a feast, I highly suggest pairing the chicken with homemade Baja sauce! The sauce is cool, creamy and herbaceous with the perfect spicy sweetness!
What is beer braised chicken?
I’m sure you have heard of beer can chicken before, where a whole chicken is roasted or grilled on top of a beer can. Chicken cooked in beer is very similar in taste and flavor, however it has many advantages!
Instead of cooking the entire chicken, you can select your favorite cut of chicken for this technique, or you can mix and match! If you love chicken thighs or drumsticks, use those! Or, if you are looking to cut calories and fat, you can utilize chicken breast.
Also, where beer can chicken has a tendency to get dry and overcooked, chicken in beer is never ever dry! By cooking the chicken in beer, you are ensuring your chicken comes out perfectly cooked and incredibly juicy and tender every single time!!
Why use beer to cook chicken?
Beer’s main role when it comes to cooking chicken is to tenderize the meat. Alcohol enhances the ability of salt and spices to penetrate the chicken meat, which results in a juicier, more flavorful chicken.
While the beer does provide a little bit of flavor, about 95% of the alcohol will be cooked out of the chicken during the slow-braising process. Meaning, you will not actually taste the beer and there is not enough alcohol in the shredded chicken to get you drunk.
What type of beer should I use?
The beer flavor is not incredibly prominent or distinct. Meaning, the chicken will not actually taste like beer. The beer in the recipe serves to tenderize the chicken. However, you should always cook with a beer you actually like to drink!
The most popular option for chicken is a lager. Whatever beer you choose, just make sure you do not select a beer that is too hoppy or bitter as those flavors can actually intensify during the cooking process.
What is baja sauce?
Baja sauce is a creamy-dreamy, sweet and spicy sauce typically served with baja fish tacos. However, the thick and creamy sauce honestly tastes good on just about everything, especially this beer braised chicken!
Creamy baja sauce is usually made up of mayonnaise, sour cream, lime juice and spices. I jazzed up the sauce with jalapeno, cilantro, honey for added flavor. The resulting sauce is so unbelievably delicious and bursting with flavor! Don’t be surprised when it becomes your new staple sauce, dressing, dip, condiment of choice FOR LIFE. So whatever you do, don’t skip (or skimp on) on this sauce!
How to serve beer chicken?
This shredded chicken in beer recipe is extremely versatile! You can serve the chicken as an entrée with vegetables and rice or noodles. Or, you can use it to make tacos and burritos!
However, I definitely recommend making a double batch so you can keep some on hand in the refrigerator or freezer. This chicken is a saving grace when you need a quick and easy weeknight dinner!
What you can make with chicken:
- Soups, Stews & Chilis: You can use chicken in any soup, stew or chili that calls for cooked chicken.
- Sandwiches: Mix chicken with some of your favorite barbecue sauce and serve it on a toasted bun.
- Salads: Add chicken to the top of a big green garden salad for added protein.
- Creamy Chicken Salad: Use the chicken to make your favorite creamy chicken salad.
- Grain, Noodle or Burrito Bowls: Prepare your favorite grain or noodle, top with roasted or grilled vegetables, chicken and your favorite sauce.
- Nachos: Layer tortilla chips with cheese, chicken and whatever nacho fixings you like. Bake in the oven until the cheese is melted.
- Stuffed Baked Potatoes: Bake a few potatoes and stuff them with chicken, cheese and sour cream.
- Casseroles: Use chicken in any casserole that calls for cooked or rotisserie chicken.
- Chicken Pot Pie: Make your favorite comforting pot pie the easy way by using this chicken.
- Stir-Fry: Create a delicious stir-fry in a flash with your favorite vegetables and cooked chicken.
- Tacos, Enchiladas, Burritos & Quesadillas: Use chicken as a filling for your favorite Mexican dish.
- Pastas and Pasta Bakes: Prepare your favorite pasta dish and add chicken for an easy protein boost! (chicken Alfredo, chicken spaghetti, chicken tetrazzini)
Pro-Tip: This chicken really can be used countless ways! The chicken does not have a distinct beer flavor, so it can be used in the same way you would use rotisserie chicken or leftover cooked chicken.
How to make beer chicken in the slow cooker?
This all purpose chicken in beer recipe is extremely easy to make and only requires 9 ingredients! Served with an optional creamy baja sauce, this versatile chicken is perfect to have on hand for busy weeknight dinners!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- 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.
- Cook the chicken: Cover the slow cooker with a lid. Cook until the chicken is tender and registers an internal temperature of 165 degrees Fahrenheit on an instant read thermometer, about 2 – 3 hours on HIGH or 4-5 hours on LOW.
- 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.
- 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.
- Serve: Serve chicken as a stand alone entree. Or, divide the chicken among tortillas or sandwich rolls. Top with desired garnishes and drizzle with baja sauce. Enjoy!
How to make baja beer chicken step by step photos:
Tips for the best Baja Chicken in Beer Recipe
- Use whatever cut of chicken you like! While the recipe calls for chicken breasts, you can absolutely use chicken thighs if desired!
- For the most flavorful chicken: Make the cooking sauce (step 1) and transfer the sauce to a resealable bag. Add the chicken and turn to coat. Seal the bag and place in the refrigerator. Allow the chicken to marinate for 3 hours, or preferably overnight.
- Baja sauce: 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.
- 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. Plus, you can 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.
- Storage: The shredded chicken will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3-4 months.
- Serving: You can serve the slow cooker shredded chicken directly from the slow cooker, or you can crisp the chicken slightly in the oven! I have included instructions for how to crisp shredded chicken notes section of the recipe below.
How to shred beer chicken?
Once you have cooked your chicken in the crockpot or slow cooker, it’s time to shred it. You can either shred the chicken and use it right away, or shred and store it for later use in other recipes.
There are two ways to easily shred chicken:
- Two Forks: Use two forks to pull the chicken apart into long pieces.
- Stand or Hand Mixer: A mixer is the easiest way to shred chicken. Place the chicken in a large mixing bowl, or the bowl of a stand mixer, and mix on low speed until the chicken is broken into shreds. Be careful not to mix on a high speed, as the chicken can become tough if roughly broken apart.
- Don’t want to shred? If you don’t want to shred the chicken, you can also use a sharp chef’s knife to slice or dice the chicken!
How long will beer chicken last?
Leftover chicken should be stored in an airtight container or resealable bag. Properly stored, it will keep in the refrigerator for up to 4 days. Alternatively, it can be stored in the freezer (see below).
an airtight freezer-safe resealable bag and stored in the freezer for up to 3 months.
How to freeze shredded beer chicken?
This slow cooker beer braised chicken recipe freezes beautifully!
To freeze:
- Cool: Allow cooked and shredded chicken to cool completely.
- Store: Transfer chicken to freezer-safe container or resealable bag. Pro-tip: Divide the chicken into 1 or 2 cup portions and freeze individually for easy use!
- Freeze: Store in the freezer for up to 3-4 months.
- To use: Thaw chicken in the refrigerator overnight. Use wherever a recipe calls for cooke chicken.
Now, grab a beer and make some deliciously tender, flavorful chicken with me!
Cheers friends!
XOXO
Cheyanne
More easy chicken recipes:
Chinese Chili Chicken Stir Fry
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How to make Baja Chicken in Beer recipe and video👇
Slow Cooker Beer Braised Baja Chicken Tacos
Equipment
- Slow Cooker or Crockpot
- Food Processor
Ingredients
Chicken:
- 2-3 Pounds Boneless Skinless Chicken Breasts - trimmed of excess fat
- 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 (SEE NOTES)
- ½ Cup Cilantro – roughly chopped and loosely packed
- 2 tsp Fajita Seasoning (SEE NOTES)
- ½ Cup Mayonnaise (SEE NOTES)
- ½ Cup Sour Cream
Optional For Serving: Warmed Corn or Flour Tortillas, Queso Fresco, Cilantro, Shredded Cabbage, Sliced Avocado, Lime Wedges
Instructions
- Make cooking sauce (SEE NOTE): 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 ingredients to the slow cooker: Place the onions in the bottom of a slow cooker. Arrange the chicken on top of the onions in a single layer. Pour the cooking sauce over the chicken. Pour the beer on top.
- Cook the chicken (SEE NOTES): Cover the slow cooker with a lid. Cook on LOW for 4-6 hours, or until the chicken is tender, shreds easily and registers an internal temperature of 165 degrees F on an instant read thermometer. Alternatively, chicken can be cooked on HIGH for 2-3 hours.
- 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.
- 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*.
- Assemble the tacos: Divide the chicken among tortillas. Top with desired garnishes and drizzle with baja sauce. Enjoy!
Video
Notes
- Use whatever cut of chicken you like! While the recipe calls for chicken breasts, you can absolutely use chicken thighs if desired!
- For the most flavorful chicken: Make the cooking sauce (step 1) and transfer the sauce to a resealable bag. Add the chicken and turn to coat. Seal the bag and place in the refrigerator. Allow the chicken to marinate for 3 hours, or preferably overnight.
- Baja sauce: 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.
- 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. Plus, you can 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.
- Cook Time: The precise length of time the chicken takes to cook will depend upon the size and strength of your slow cooker or crockpot.
- Storage: The shredded chicken will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3-4 months.
- Serving: You can serve the slow cooker shredded chicken directly from the slow cooker, or you can crisp the chicken slightly in the oven! I have included instructions for how to crisp shredded chicken notes section of the recipe below.
- 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.
- Use a slotted spoon to transfer shredded chicken to the prepared sheet pan. Spread chicken out evenly on the pan.
- 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.
- Transfer chicken to a large mixing bowl and toss with remaining sauce in the slow cooker to coat. Enjoy!
Nutrition
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Thank you for this recipe!!! It is fabulous!
So many crockpot chicken taco recipes online require a jar of salsa (which I did not have on hand)… which led me to a google search and discovering your recipe. I’ve made the salsa crockpot chicken taco meat before, and I like this recipe a lot more! I marinated the meat overnight and this will be my go-to recipe from now on! Happy Cinco de Mayo!
This recipe looks amazing! Adding it to my dinner/lunch list! Have a great week!
Love the new video and photos Chey. These tacos would totally fly off the table at our house! Perfect for upcoming Cinco de Mayo. So much flavor and nice and easy too!! Pinned!
I don’t have a slow cooker but I think I might get one just for this recipe. OMG those tacos look incredible! Hope you had a great Easter, Chey!
Fantastic Tacos! We love them! I also made nachos with this recipe. They were a hit during Super Bowl. I baked the chips with mix Mexican cheese. Once done, I added the cooked chicken, black beans, tomatoe, cabbage, avocado and Baja sauce. I add lime juice and salt to my cabbage so that it has more flavor.
Thanks for sharing your taco recipe.
Wow…these sound awesome!
Tacos DO rock! The hubs and I eat them twice a week without fail. But as you can imagine, eating chicken tacos over and over again can be boring unless we play around with spices and such! I’m pinning your recipe so I can bring a new taco into our weekly repertoire!
I am in love with these tacos. Tacos are the best. I can’t imagine that anyone would not like them…I prob couldn’t be friends with them LOL! Anyways, I am loving the flavors of the beer braised chicken, what a great idea! Baja style tacos are so yummy and that baja sauce….so yum.
Loving the flavors and textures in these tacos!! That pulled chicken looks absolutely melt-in-your-mouth!
I love all the colors and textures in these. Can’t wait to try!
I love the crunchy/soft combo you got going on here. Ive recently gone from being vegan to eating meat after over 8 years and Ive discovered I actually love chicken. These tacos are making me so excited for summer!
Totally drooling over these Chey! I know we’d all enjoy them! Perfect for parties with friends this summer at the beach. I’m always looking for new recipes for my slow cooker too! LOVE the video! Hope you have an awesome week!
CHEY! How gorgeous are these? Not that I need a pretty picture to make me crave tacos, but it sure helps :). Taco Tuesdays will never be the same after this. Have a wonderful week, my dear!
Another scrumptious recipe I obviously didn’t see back in 2014. I’ve got to confess, though. Do you promise we still be buddies after this? Well, I cannot say I love tacos. I cannot say I don’t like it either. But I’ve tried them only a couple times in my life, and it looks I can easily live without it. BUT all tacos ideas you post here look so amazing that I promise to try make some one day 🙂
Haven’t had a taco in a long time…this has me drool, Chey. Baja sauce sounds really fantastic to go with fish.
I made the beer braised chicken tonight over tostadas. So good. Thank you!
Hi Melissa! So glad you enjoyed it! Serving it over tostadas sounds perfect! Thank you so much for coming back and letting me know how it went!! Cheers!
Sounds really yummy but what do you do with the chipotle peppers?
I am so sorry for that mistake! Thank you very much for pointing it out, I will fix it right now. I added the roughly chopped adobo’s, plus their measured sauce, in with the cumin and oregano (to the sauteed onions). However, you could most certainly add all of that to the slow cooker and skip the saute step, if you are short on time, or simply do not feel like futzing in the kitchen. Let me know if you have any furthur questions. And, thank you so very much for bringing that to my attention (!) and for stopping by my blog. If you give this a try and have any feedback, I would love to hear it! Cheers!