Slow Cooker Chicken Tacos

I was scrolling through recipes trying to decide what we were going to put on for dinner. I spotted a great Carnitas recipe over at Fab Fit Fun. Her idea of cooking her pork in a combination of beer, orange juice and onion powder gave me the kickoff! You can read her Pork Carnitas recipe here. 

I played with the recipe idea a bit by starting with the Crock Pot Chicken instead of pork. You will see I went to our local Latino Grocery for some amazingly fresh corn tortillas, queso fresco and the best priced produce. Enjoy!



5 boneless/skinless Chicken Breasts

1 1/2 tbsp Onion Powder

1 Redd’s Apple Ale

1/2 cup Orange Juice

Corn Tortillas


Queso Fresco

Chili Beans or Refried Beans

Lettuce/Tomato/Salsa Optional

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In slow cooker combine; 5 boneless/skinless Chicken Breasts, 1 1/2 tbsp onion powder, 1/2 cup Orange Juice and 1 Apple Ale.

Cook on high for 4-6 hours. The longer the simmer in the juices, the better the flavors absorbed!

After cooked through well remove chicken from Crock Pot. Shred chicken with two forks into bite sized pieces.

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We like to heat our tortillas on a griddle on low heat which really brings out the corn taste.

In the meantime, heat in a saucepan whatever bean you prefer. I love chili beans or refried beans with these chicken tacos.

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Arrange tacos by sprinkling chicken, beans, queso fresco, salsa, lettuce, cilantro leaves, the more the merrier!

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I love the flavors collected in the chicken from the crockpot cooking. The longer you let the chicken soak and simmer the better!

Hope you enjoy these delicious chicken tacos!


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