Happy Cinco de Mayo! To celebrate the day the Spanish defeated the French in the Battle of Puebla and my birthday, I made an awesome new recipe for you: Drunken Chicken Crock-Pot Tacos. I figure, after a long arduous battle or a big night of drinking on your celebratory night, these tacos would be the perfect comfort meal!
What makes these tacos even better is that they are made in the crock pot! The chicken slow cooks and becomes crazy tender and juicy. You may be asking why these chicken tacos are “drunken,” and that’s because they are made with the perfect Cinco de Mayo companion: beer. Then add some fresh lime juice. Of course I made made a recipe where you can drink and cook with the beer!
I used Pacifico beer for the particular recipe, mainly because it was my beer of choice when I lived in Cabo San Lucas for the summer. You see, you get to drink a quarter of the beer, and then you add it to the slow cooker to harmonize with the meat. Win-win!
With tacos, it’s all about the toppings. I went a little crazy with these crock pot chicken taco toppings, but trust me, it was worth it. Pickled red onions, avocado, a homemade spicy-yoghurt lime sauce, cilantro, cotija cheese and some chili lime salt.
I hope you have a fun Cinco de Mayo and make these tacos in advance, so you’ll have some tasty treats awaiting your arrival from a night on the town. They’d be great to serve at a party, too!
1. Season chicken with seasoning salt. Mix olive oil, 2 tablespoons lime juice, taco seasoning, garlic and beer together.
2. Place sliced white onions on the bottom of the crock-pot, then place chicken over onions and brush liberally with olive oil mixture. Pour 3/4 of the bottle beer into into the crock-pot on the sides (avoiding pouring over the chicken). Drink the rest of the beer yourself! Cook chicken in the crock-pot on high for an hour and a half. After that time, lower crock-pot to LOW HEAT and continue to cook for another hour and a half. After the total 3 hours, take out the chicken and shred the chicken off the bones using a tong and fork.
3. Throw shredded chicken meat only back into the crock pot with the juice of one lime and season to taste. Continue to cook onion and chicken mixture for an additional 30 minutes to an hour until super tender and delicious.4. Remove chicken and place on handmade-style white corn tortillas. Top with Lime Yogurt Sauce and other garnishes. Enjoy!