The day I made these tacos I wanted 5,000 cookies with no calories for dinner. Clearly that didn’t happen, but I can dream.
Still, this is the next-best thing: cheesy, beery, and utterly satisfying. I threw everything in the crockpot late one night—three hours past bedtime, because apparently I wanted to be adventurous. I couldn’t stop thinking about BBQ beer chicken sandwiches and beer in general, but since I rarely make the same thing twice I added Mexican-style seasonings instead. If it were up to me I’d probably braise chicken in sangria or margaritas, but this cheddar beer version is a wonderful compromise.
This recipe is very versatile. Use the shredded cheddar beer chicken in tacos, enchiladas, soups, or however you like. It’s rich and flavorful — think melty cheddar folded into tender, beer-scented chicken, with warm taco spices throughout.
Yes, you can and should load your tacos with cheese, avocado, sour cream or Greek yogurt, crushed chips, salsa, cilantro — whatever you love. I’m right there with you craving all the extras and a margarita on the side.
Crockpot Cheddar Beer Chicken Tacos
Taco seasoning adapted from a classic all-purpose mix. Serves 4+
- 4 boneless, skinless chicken breasts
- 3/4 cup beer (amber ale works well)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup freshly grated cheddar cheese, plus more for topping
- Taco shells or tortillas
- Your favorite toppings: Greek yogurt or sour cream, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Measure 3/4 cup of beer and whisk 1 1/2 tablespoons of the spice mixture into the beer until smooth.
Place the chicken breasts in the crockpot and pour the seasoned beer over them. Cook on low for 7–8 hours or on high for about 4 hours.
When cooking is complete, remove the lid and shred the chicken with two forks or kitchen tongs until fully pulled apart and coated in the cooking liquid. Taste and add more taco seasoning if needed. Let the shredded chicken sit in the crockpot for another 10–15 minutes to absorb the flavors. Turn the crockpot off, then stir in the grated cheddar cheese until melted and evenly distributed. Transfer the cheesy chicken to a large bowl right away so the cheese doesn’t stick to the crockpot surface.
Assemble tacos in shells or warm tortillas, and top with your preferred garnishes — avocado slices or mash, a dollop of Greek yogurt or sour cream, fresh cilantro, chopped onion, salsa, and extra cheddar. Serve immediately.
These tacos hit all the right notes: tender, flavorful chicken with a cheesy finish and bright, fresh toppings to balance it out. And about those imaginary zero-calorie cookies — they’ll just have to wait until next time.