Baja Chicken Tacos
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 for an easy taco night, or use it in casseroles, soups, salads, burrito bowls and more! The sky is the limit with this incredibly flavorful Baja chicken.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
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
Calories: 213kcal Carbohydrates: 7g Protein: 24g Fat: 9g Saturated Fat: 2g Cholesterol: 82mg Sodium: 603mg Potassium: 503mg Sugar: 4g Vitamin A: 290IU Vitamin C: 10.2mg Calcium: 34mg Iron: 0.8mg