Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}

Slow Cooker Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!} are filled with shredded juicy chicken. Flavored with spices, beer, and cheddar. These are an instant favorite!

This post was originally posted in 2012 and updated in June 2019.

It is taco time in our house any day of the week. I know Taco Tuesday is a big thing but, really, I like taco anytime. Our family loves to try different types of tacos, and this recipe disappoints.

These tacos can be made in the slow cooker OR the Instant Pot. In the recipe below you will find instructions to use whatever method fits your fancy. Personally, I have made these tacos using both methods, and I love them both! One of may favorite things about these tacos is that you can actually taste the beer and cheddar. Sometimes, I think that slow cooking or pressure cooking don’t allow a distinguishable beer flavor, but this recipe does not disappoint. Mainly, I think this is because the beer is the liquid for the recipe instead of chicken broth, or a mixture of the two.

What you will need to make this Cheddar Beer Chicken Tacos:

Chicken– I like to use boneless skinless chicken breasts for my tacos.

Beer– I suggest a lighter beer for this recipe. I opted for Corona for this particular recipe.

Ranch Seasoning, chili powder, cumin, salt, and pepper– This is my favorite combo. I love the ranch with the beer and cheddar.

Cheddar Cheese – I love grated sharp cheddar for this recipe

Tortillas – I like corn, but flour works too!

Toppings! – I really like cheese (obviously), chopped cilantro, tomatoes, and sour cream. Other suggestions: beans, lettuce, olives, jalapeno, and avocado.

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Like I said, this is one of my favorite recipes, and I make it a lot during the summer. Using a slow cooker or Instant Pot during the summer is a great way to keep the house cool, but still make a great dinner outside of our warm weather summer dinner staples- and fun to eat alfresco on our patio!

Here are a few of my favorite dishes to make during warm summer months that don’t heat up the entire house:

Tuna Noodle Pasta Salad

Dill Pickle Pasta Salad with Ham

Italian Sub Pasta Salad

Frequently Asked Questions:

Can I use chicken thighs?

Yes, use the same weight of boneless skinless chicken thighs.

Is there alcohol in the chicken after cooking?

There are trace amounts because the boiling temperature for alcohol is 178°F and, while the temperature is hot enough, on both cooking devices there is a cover and vapors do not escape as easily.

What is the best method the shred the chicken?

Check out my Instant Pot Shredded Chicken post to read my take on different methods!

What should I serve with my tacos?

I love to serve rice (like this Cilantro Lime Rice), and black beans.

I don’t drink beer- can I use something in place of beer?

Yes! I would use chicken broth in place of beer.

Check out more delicious chicken Instant Pot recipes?!

Instant Pot Shredded Chicken

Taco Ranch Shredded Chicken

Shredder Teriyaki Chicken Sandwiches with Pineapple Slaw

Print

Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}

Prep Time 10 minutes

Cook Time 7 hours

Servings 8 people

Ingredients

• 3 1/2 lbs boneless skinless chicken breasts
• 12 oz bottle of beer
• 1 oz ranch seasoning packet
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup freshly grated cheddar cheese + more for topping
• Tortillas (corn or flour)
• Your favorite toppings: sour cream, cilantro, salsa, black beans, shredded lettuce, etc.

US Customary – Metric

Instructions

Crockpot Instructions

1. In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.

2. Place chicken in the crockpot and pour in beer with seasonings. Turn chicken to evenly coat. Cook on low for 6-7 hours or high for 4 hours.

3. Shred the chicken and return the chicken to pot to soak in the juice for about 15 minutes. Turn crockpot to warm and add the cheese. Gently stir till melted.

4. Serve with tortillas and toppings.

Instant Pot Instructions

1. In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.

2. Place chicken in the instant pot and pour in beer with seasonings. Turn chicken to evenly coat.

3. Place cover on the pot and seal. Turn vent to closed position.

4. Cook on high pressure for 16 minutes if chicken breasts are larger sized. If chicken breasts are small to medium sized cook on high pressure for 14 minutes

5. Manually release the pressure until the pin releases on the lid of the pot. Remove chicken and shred. Return chicken to the pot to allow it to soak- up the broth. Gently stir in the cheddar cheese.

6. Serve with tortillas and toppings.

Recipe Notes

Recipe adapted from: How Sweet It Is

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