Baja Chicken Tacos

Bold, juicy, and dripping with delicious flavor, these Baja Chicken Tacos are pure weeknight joy. Think: tender Mexican beer braised chicken kissed with spicy chipotles, sweet honey, smoky spices, and bright lime with plenty of fresh, crunchy toppings, and a creamy Baja sauce—all stuffed inside charred tortillas. And, best of all, the slow cooker or crock pot does all the hard work for you. Taco night? Officially upgraded!

📝 Ingredients

• 2 whole Chipotle Peppers in Adobo (– roughly chopped + 2 tsp sauce)
• 1 1/2 tsp Cumin
• 2 tsp Dried Mexican Oregano ((substitute: regular dried oregano))
• 5 Cloves Garlic ( – minced, DIVIDED)
• 1/2 Cup + 2 TBS Lime Juice (- DIVIDED)
• 1 TBS Honey (- DIVIDED)
• 1 tsp Kosher Salt
• 1/4 tsp Ground Pepper
• 1 whole Red Onion (– diced)
• 2-3 Pounds Boneless Skinless Chicken Breasts (- trimmed of excess fat)
• 1 12-ounce Bottle Mexican Ale
• 1 whole Jalapeno (– roughly chopped (SEE NOTES))
• 1/2 Cup Cilantro ( – roughly chopped and loosely packed)
• 2 tsp Fajita Seasoning ((SEE NOTES))
• 1/2 Cup EACH: Mayonnaise and Sour Cream ((SEE NOTES))
• Optional For Tacos: Warmed Flour Tortillas

👨‍🍳 Instructions

1. 1Make Braising Liquid for Chicken (SEE NOTES): To a 2-cup glass measure or medium bowl, add the the chipotle peppers with adobo sauce, cumin, oregano, 4 cloves of garlic, ½ cup of lime juice, 2 teaspoon honey, 1 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Grab a whisk and vigorously stir the ingredients together until well combined. Then set the braising liquid aside.
2. 2Layer Ingredients in Slow Cooker: Layer Ingredients in the Slow Cooker: Dump the onions into bowl of a slow cooker. Use your hands to spread them out so they cover the bottom of the slow cooker. Then, place the chicken on top of the onions, arranging it in a single layer. Next, pour the braising liquid over the chicken. Then, pour the beer on top.
3. 3Braise Chicken in Slow Cooker (SEE NOTES): Cover the slow cooker and cook on LOW for 4-6 hours, or until the chicken is tender, shreds easily and registers an internal temperature of 160 to 165-degrees F on an instant read thermometer. (Note: If you're willing to sacrifice juicy texture, you can cook the chicken on HIGH for 2-3 hours. However, for the best results, I recommend sticking with LOW heat.
4. 4Make baja sauce: Meanwhile, Make the Baja Sauce: To the bowl of a food processor, add the remaining clove of garlic, jalapeno, and cilantro. Cover and pulse until the ingredients are roughly chopped, stoping to scrape down the sides of the bowl as needed. Add in the remaining 2 TBS lime juice, 1 tsp honey, fajita seasoning, mayonnaise and sour cream. Cover and process to combine. Taste and adjust for seasoning with salt and pepper. If a thinner sauce is desired, add in a splash or two of water. Transfer the Baja crema sauce to the refrigerator and let chill while the chicken finishes cooking.
5. 5Shred the Braised Chicken: Turn off the slow cooker and remove the lid.Let the chicken rest for 2-5 minutes. Then, while the chicken is still warm, use two forks to shred the chicken right in the slow cooker. After shredding, toss the chicken to coat it in the braising liquid.Use a slotted spoon or tongs to transfer the chicken to a serving bowl. (SEE NOTES)
6. 6Assemble the Baja Chicken Tacos: Divide the braised and shredded chicken among warm tortillas, top with desired garnishes, and drizzle with baja sauce. Enjoy immediately.