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.
Follow me on Twitter for more delicious happenings!
Are you following me yet? What are you waiting for?
Pinterest Instagram Facebook Twitter
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:
Dill Pickle Pasta Salad with Ham
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?!
Shredder Teriyaki Chicken Sandwiches with Pineapple Slaw
Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}
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.
Instructions
Crockpot Instructions
- In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
- 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.
- 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.
- Serve with tortillas and toppings.
Instant Pot Instructions
- In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
- Place chicken in the instant pot and pour in beer with seasonings. Turn chicken to evenly coat.
- Place cover on the pot and seal. Turn vent to closed position.
- 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
- 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.
- Serve with tortillas and toppings.
Notes
Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.
Um this looks so delicious! I love anything involving a crock pot. 🙂
I found you from the Drab to Fab Linky party.
I would love to have you link up to my Recipe Roundup- my favorite recipe from each week gets one month free advertising on my sidebar!
http://morebangforyourbucks.blogspot.com/2012/02/prayer-request-and-recipe-round-up-3.html
Hi Ashley,
What a great recipe for the Crock Pot, this will be a recipe that we will really enjoy. It looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
What’s not to love about these? I need to try the Instant Pot version as I am not in love with mine yet.
This will be a great recipe to use for taco Tuesday. These cheddar beer chicken tacos will be a big hit at our next taco night.
This looks like absolute perfection! Can’t wait to give this one a try! Thanks for sharing!
Cheese and beer is such a great combo. I bet they taste great with chicken. I love tacos, keep meaning to make them myself.
Love tacos, and love using my crockpot. It always makes everything so moist and “fast”. Thanks for this recipe.
That shredded chicken is so juicy! I could use it in so many of my favorite dishes. But these tacos would probably be the best bet – they are absolutely amazing!
You can never go wrong with tacos! Such a genious invention of humanity! 🙂 And I love every ingredient in this recipe – I just can’t wait to make it ASAP!
OK, if there was one thing that I would want right here and right now, that would be these delicious chicken tacos. My mouth is watering just from looking at these images – incredible!
Kids have asked for tacos, this looks just perfect with that pulled meat! Yuomm, I cannot wait to put this in front of them at the weekend, they will be well pleased 😉 Thanks for the inspiration.
Here in Norway it is actually Taco Friday! But I can eat tacos anytime of the week, year, life. This looks AMAZING!
You had me at cheddar and beer. The chicken looks amazing and juicy. Can’t wait for our next taco night!
The fella was sitting next to me when I pulled this recipe up and was like “That sounds awesome! You need to make that!” And he’s totally right. This recipe sounds and looks awesome, easy, and delicious!
Corona and chicken tacos?! Come on! You are messing with my emotions now, LOL! These look delicious. This definitely is a MUST do for the next sports night at home.
Chicken, cheese and beer sound like an awesome combo for tacos! Can’t wait for our next taco night!
Tacos and shredded chicken – does it get any better?! 🙂 I love how yours look and will definitely give this recipe a try. I am sure it will be sooo goood!
I love cooking with beer, so I was extra excited to try this recipe. The chicken is so flavorful and perfect for tacos. I’ll definitely make this again and again. Thanks for sharing!
The Tacos look absolutely fabulous. I loved the way that you included the Insatnt pot method too to cook the chicken.