Flavorful and delicious – This Baja Chicken Taco recipe is SUPER easy to make thanks to the slow cooker or crock pot! Featuring ultra-tender beer braised chicken with creamy baja sauce. Pile it high in charred corn tortillas with slaw for an easy taco night. Or use it in soups, salads, casseroles, burrito bowls and so much more – the sky is the limit with this incredibly flavorful Baja chicken!
Featured comment: 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 marinated the meat overnight and this will be my go-to recipe from now on! Happy Cinco de Mayo!” – Meredith
Update: This post was originally published in October 2014. I’ve updated the post below to include new photos and more information about chicken tacos 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!
Hi, friends! Guess what? Tomorrow happens to be national taco day!
I don’t typically get into all the national food holidays, because there are just so many. However, taco day totally just deserves a celebration. Because tacos rock! Obviously. Today’s shredded chicken tacos with baja sauce happen to be super-duper delish. And ridiculously easy! Making them perfect for celebrating a day dedicated to tacos!
However, you don’t have to use this tender, ultra flavorful chicken just for tacos! This braised chicken is incredibly versatile and can be used in a plethora of ways. From tacos and enchiladas, to soups and salads, or casseroles, this incredibly tender, juicy and flavorful chicken can be used in any recipe that calls for cooked chicken.
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About these baja chicken tacos
This recipe for baja chicken is all about flavor and texture! Featuring tender chicken slowly braised in flavorful mixture of beer and baja seasonings, which results in the most succulent, moist shredded chicken you’ve ever tasted. And, since this baja chicken recipe uses the slow cooker or crockpot, this chicken dinner is literally fool-proof and stupid easy to prepare. 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 and stuffing it into a warm tortilla with this jalapeno slaw. The tender chicken, cool creamy sauce and charred tortilla make for the BEST spicy sweet baja chicken tacos!
FAQs: Baja chicken recipe
What is Baja sauce for chicken?
Baja sauce is a creamy, sweet and spicy sauce typically served with Baja fish tacos. If the sauce sounds familiar, it’s probably because you’ve heard of the popular condiment from the fast-food restaurant Taco Bell. Their baja sauce adorns various items, such as tacos and chalupas. However, this thick and creamy sauce isn’t just limited to Mexican food and tacos. Honestly, it tastes good on any dish that could use a dose of cool, creamy, slightly spicy flavor.
Traditional baja sauce for chicken tacos is usually made up of mayonnaise, sour cream, lime juice and spices. My version of this sauce includes jalapeños, cilantro and honey for added flavor. The resulting Baja sauce is so unbelievably delicious and bursting with balanced flavor.
Why use beer to cook chicken for tacos?
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 cook out of the chicken during the slow-braising process. Meaning, you will not actually taste the beer. Nor will there be enough alcohol in the shredded chicken to get you drunk.
How to shred baja chicken for tacos?
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 store it for later use in other recipes.
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. Then, mix on low speed until the chicken breaks 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!
Serving this baja chicken recipe
How to serve chicken tacos with baja sauce?
I recommend you serve this baja seasoned chicken piled high in a warm homemade tortilla with plenty of sauce and all the fix-ins. But that’s just me. You do you. Below are delicious toppings options baja chicken bowls and tacos:
- Baja Chipotle Sauce (obviously)
- Shredded Mexican Cabbage (taco slaw)
- Shredded Lettuce
- Pico de Gallo or Marinated Tomatoes
- Guacamole or Slices of Avocado
- Crumbled Cotija or Feta Cheese
- Lime Wedges
- Fresh Cilantro
- Slices of Jalapeno Peppers
- Quick Pickled Red Onions
How to warm tortillas for baja tacos?
Warming the tortilla makes them soft, pliable and easy to fold. This is why I highly recommend warming the tortillas before stuffing them with fillings. There are a few different methods for warming tortillas at home. All of the methods below work well for both flour and corn tortillas – either homemade or store-bought.
- Gas Flame on Stovetop: Place a tortilla directly over the gas flame on your stovetop and heat, rotating frequently, until charred all over. (This is the method I usually use.)
- Skillet on Stovetop: Place a tortilla in a hot skillet and cook on the stovetop, flipping as necessary, until charred and warm.
- Oven: Preheat your oven to 350-degrees Fahrenheit. Wrap your tortillas in aluminum foil and place in the oven until warm. (This is the best method for warming big batches.)
- Microwave: Wrap the tortillas with a damp paper towel and heat in the microwave until warm.
How to use leftover baja 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!
Pro-Tip: 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.
12 ways to use chicken baja (that isn’t a taco)
- 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 with refrigerator pickles.
- 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 melty.
- 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)
How to make baja chicken taco
This all purpose baja chicken 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!
- 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: Divide chicken among warm tortillas, drizzle with baja sauce and enjoy.
Tips for the best recipe for baja chicken
- Use whatever cut of chicken you like! While the recipe calls for chicken breasts, you can absolutely use chicken thighs if you prefer.
- 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 in the baja marinade for 3 hours, or up to overnight, preferably.
- 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 it with a splash or two of water if you like. 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.
- 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.
Step-by-step: Making baja marinade chicken
Below you will find a picture collage showing you exactly how to make this recipe for beer chicken, step-by-step! Please scroll down for the printable recipe card, which contains detailed instructions and measurements!
Storing baja chicken recipe
Allow leftover chicken in baja sauce to cool to room temperature before storing in an airtight container or resealable bag. When kept in the refrigerator, leftovers will keep for up to 4 days. Alternatively, you can store it in the freezer for up to 3-4 months (see below).
Freezing leftovers
This slow cooker baja 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!
Cheyanne
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How to make Baja Chicken recipe and video👇
Below is the complete printable recipe card, along with some of the step-by-step photos. Please scroll up the in-depth instructional photos!
Baja Chicken Tacos
Equipment
- 1 Slow Cooker or Crockpot (for cooking chicken)
- 1 Food Processor (for baja sauce)
Ingredients
Chicken:
- 2-3 Pounds Boneless Skinless Chicken Breasts - trimmed of excess fat
- 1 whole Red Onion – diced
- 2 whole 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 Tacos: Warmed Flour Tortillas or Corn Tortillas
- Optional Taco Toppings: Queso Fresco, Cilantro, Shredded Cabbage, Sliced Avocado, Lime Wedges
Instructions
- Make braising sauce for chicken (SEE NOTES): 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. Then, 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 make it yourself or purchase your favorite fajita seasoning from the store (or taco seasoning works fine too). 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. But, you do you!
- 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
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you would like to reference this dish, please link directly to this post.
This turned out great! One change I recommend for fellow lactose-intolerant folks: skip the sour cream in the Baja sauce and just add lime juice to taste. Also, I added a smidge of garlic to the sauce. I’ll definitely make this again!
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!