Pumpkin Beer Chicken Tacos

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.

pumpkin tacos on plate

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!


pumpkin beer chicken tacos feature

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?

chicken tacos on a plate drizzled with sauce

Pumpkin Beer Chicken Tacos

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 Servings 1x

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



Make sure to click over and check out the full post and recipe over at Food Fanatic, and don’t forget to check out some of the other tacos recipes too!

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21 Responses
  1. Julie@Sweet and Spicy Monkey

    I just heard about pumpkin beer and couple days ago and have been wanting to try it. Your recipe gives me reason to go out and buy some so I can make this dish as it just sounds delicious! Pinned!

  2. Thalia @ butter and brioche

    I haven’t seem pumpkin flavoured beer before here in Australia. Thanks for drawing my attention to the product, definitely need to keep my eyes peeled for it. These little tacos look and sound so delicious too!

  3. Dan

    Thanks Thalia- and if you can’t find the pumpkin beer you could definitely use regular ale along with the pumpkin puree and they would be awesome too!

  4. Meghan

    Hi Dan! I wanted to see if it would be possible to feature this recipe on CraftBeer.com. Hopefully you’ve been to the site, but CraftBeer.com is the public-facing educational website of the Brewers Association (national trade assoc. on behalf of America’s craft brewers). I would create a post similar to this one: http://www.craftbeer.com/recipes/low-country-shrimp-and-grits-with-jalapeno-pale-ale and include your bio/photo/link back to penniespintspittsburgh.com. Would you let me know if this is possible? THANKS! – Meghan Storey, Web Editor, Brewers Association

    1. Dan

      Sure Meghan, as long as there is a link back to the post that would be great! I’ve been to the site so it’s really fun to be included. Thanks again!

  5. Aimee @ ShugarySweets

    Any excuse to add booze to food, count me in too!! And you scored extra points for pumpkin. LOVE everything about these tacos!!

    1. Dan

      Alice, you could definitely add corn to this recipe! It’s really easy to double this – grab 12 more corn tortillas and double the filling amounts in the recipe (same cooking time) and you’ll be good to go!

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