Pumpkin Beer Chicken Tacos are going to blow you away. Slow cooker chicken simmered for hours in pumpkin beer and pumpkin puree…this is taco heaven.
A Crock Pot Shredded Chicken Recipe With A Splash of Beer
When it comes to taco night at our house, we can get pretty creative with our taco recipes. These Pumpkin Beer Chicken Tacos are always on the top of our like during the fall, when literally everything is pumpkin flavored!
Then I signed up to do Taco Week over at Food Fanatic. I was asked to come up with a boozy version of a taco. Me, come up with a booze filled food? I can definitely do that.
Taco night is always a favorite dinner night in my house, too, as I’m sure in most people’s houses. You can customize this chicken taco recipe with all the toppings you want, make it spicy or less spicy…it’s a dinner that suits everyone.
These Pumpkin Beer Chicken Tacos are a little different than your average ground beef taco, but I promise it’s going to be a family favorite too!
Can You Make This Taco Filling In Regular Taco Shells?
I made my own “taco cups” from flour tortillas put in a muffin pan but you don’t have to make them yourself – any taco shell will do. Crunchy shells or soft tortillas, you can even turn this shredded chicken filling into quesadillas or a topping for a salad.
What you do have to do is make the pumpkin sriracha sauce that goes on top. It’s so good even the boys were asking for the “special sauce” drizzled on top of their tacos. You might even want to double the sauce because it’s pretty good on just about anything.
We made this fun shape because it makes for an easy and fun way to serve these tacos as appetizers at a party. So if you’re just making these pumpkin tacos for dinner at home, there’s no need to get fancy!
The shredded chicken filling is so easy to make in your crock pot or slow cooker, it’s just a matter of adding chicken, pumpkin beer, pumpkin puree and a few seasonings and letting it go for a few hours to cook.
Then shred the chicken and mix it together with some of the juices from the crock pot until the chicken is moistened. Save the rest of the juices that you don’t use for reheating the chicken for leftovers.
Looking For More Taco Recipes?
- Homemade Ground Beef Taco Meat
- Pan Fried Beef Tacos
- Naked Sheet Pan Tacos
- Fish Tacos with Watermelon Slaw
These pumpkin flavored tacos are always a hit at parties! Super juicy shredded chicken that’s been slow cooked in pumpkin beer!
2 pounds boneless, skinless chicken breast
1 packet taco seasoning
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 cup pumpkin puree
1/2 cup pumpkin beer
Hard taco shells or flour or corn tortilla for serving
For The Sriracha Sauce:
1/2 cup sour cream
2 tablespoons milk or cream
2 tablespoons pumpkin puree
1 1/2 teaspoons sriracha
pinch of salt
Add the chicken to a 6-7 quart slow cooker. Mix the taco seasoning, salt, chili powder, cumin, garlic powder, pumpkin puree and beer together in a bowl. Pour over the chicken, cover and set on low for 6-7 hours or high for 3-4 hours.
Remove the chicken from the slow cooker and shred with 2 forks. Add the shredded chicken to a bowl and toss it with some of the juices from the slow cooker, just enough to moisten the chicken. Reserve the remaining juice from the slow cooker for heating up any leftover chicken.
Mix the ingredients for the sriracha sauce together in a bowl. Serve along with the tacos for drizzling on top.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American