Crockpot Chicken Tacos

Products Used
Crockpot Chicken Tacos



  • 1 3/4 - 2 pounds chicken breasts
  • 1 tablespoon Dixie Crystals Light Brown Sugar, lightly packed
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 3/4 cup beer

Pickled Red Onions


  • Flour or corn/flour mix tortillas
  • Queso fresco, crumbled (or shredded Monterey Jack)
  • Sliced avocado
  • Chopped cilantro
  • Salsa


  1. Cut each chicken breast crosswise into three pieces. Place in slow-cooker. Stir brown sugar, chili powder, salt, and pepper together and sprinkle over chicken breasts.
  2. Add garlic and chopped chiles; stir to coat. Pour in beer. Cover and cook on high for 4 hours.
  3. Meanwhile, make pickled red onions. In a saucepan, heat vinegars, sugar, salt, allspice, and crushed red pepper until it comes to a boil and sugar has dissolved. Stir in onions.
  4. Remove from heat and let cool to room temperature in the pan. Pour into a jar and refrigerate.
  5. To assemble, remove chicken from slow-cooker and shred with two forks. Return meat to slow-cooker.
  6. Heat tortillas in a dry skillet or in microwave. Using tongs or a slotted spoon, fill tortillas with chicken. Top with pickled red onions, cheese, avocado, cilantro, salsa, or toppings of your choosing.
Dixie Crystals Insight

Pickled onions will keep for a month in the refrigerator.

Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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