Chicken recipes

Crock-Pot Chicken Tacos

Who says boneless, skinless chicken breasts must be boring? This chicken has TONS of flavor! It’s were given spice from the chiles, some tang from the lime juice, and just a trace of sweetness from the brown sugar. We’re in love.

Crock-Pot Chicken Tacos

Crock-Pot Chicken Tacos


2 lb. boneless, skinless chicken breasts (about 4)
1/2 yellow onion, sliced
1/3 c. lime juice
chiles in adobo, chopped, plus 3 tbsp. chiles in adobo sauce

2 tsp. kosher salt

1 tbsp. packed brown sugar
1 tsp. garlic powder
1 tsp. chili powder

1/2 tsp. cumin

can Mexican beer, such as Modelo

Corn tortillas

Shredded purple cabbage

Sliced jalapeño

Sliced avocado


  1. Place onions at the bottom of the slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours.
  2. When chicken is tender, remove from slow cooker and shred, then return to the slow cooker with 3 tbsp. chilis in adobo sauce and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.

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