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Slow-Cooker Beer Chicken Tacos

Slow-Cooker Beer Chicken Tacos
  • Prep 30 min
  • Total 6 hr 30 min
  • Servings 5
Looking for your new favorite taco recipe? Look no further than this tender shredded chicken with a little spice and just a hint of beer flavor, wrapped up in a delicious, crunchy shell.
By The Food in My Beard
Updated January 22, 2020


  • 2 pounds boneless skinless chicken thighs
  • 1 beer (use your favorite)
  • 1 red onion, diced
  • 4-5 jalapeño pepper, diced (seeds optional)
  • 3 cloves garlic
  • 1 packet Old El Paso™ taco seasoning mix
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Old El Paso™ Stand ‘n Stuff taco shells
  • Shredded cheese
  • Salsa
  • Sour cream
  • Lettuce


  • 1
    Add the chicken thighs, beer, onion, jalapeño peppers, garlic, taco seasonings and green chiles into a slow cooker. Mix well, coating the chicken thighs. Set slow cooker to LOW and cook for 6 hours.
  • 2
    Once the meat is fully cooked, use two forks to shred the meat in the slow cooker.
  • 3
    Serve in taco shells and top with cheese, salsa, sour cream and lettuce.

  • This recipe calls for boneless, skinless chicken thighs for two reasons. One, they’re affordable, and two, they shred the best without getting overly dry.
  • Leave the seeds in your jalapeño peppers if you prefer more spice. If not, remove the seeds before throwing the peppers in the slow cooker.

No nutrition information available for this recipe
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