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Baja Chicken Tacos served inside warm tortillas topped with mexican slow and cilantro lime
Anjali

Slow Cooker Baja Chicken Tacos

Easy Slow Cooker Baja Chicken Tacos with chicken thighs, homemade Baja sauce and a few spices makes for a comforting summer dinner recipe. Its super delicious and so easy to make for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 4 hours
no resting time required 0 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 948
Ingredients Equipment Method Video Notes

Ingredients
  

For the Baja Chicken
  • 1.5 lbs Chicken thighs boneless
  • ½ cup Mayonnaise
  • ½ cup Sour cream
  • 2 tablespoon chipotle chilis in adobo sauce (finely chopped)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper as per taste
  • ½ cup Beer
For the Mexican Slaw
  • 2 cups purple cabbage shredded
  • 1 medium red onion finely sliced
  • 2 tablespoon mayonnaise
  • 1 tablespoon lime juice freshly squeezed
For Serving
  • 8 Tortillas corn or flour, toasted
  • cilantro freshly chopped
  • ½ cup cotija cheese grated
  • 1 fresh lime cut into wedges

Equipment

  • Slow Cooker 6 quart

Method
 

  1. In a medium bowl, combine the mayonnaise, sour cream, chopped chipotle chilis in adobo, garlic powder, onion powder, salt, and black pepper. Whisk until completely smooth.
  2. Place the chicken breasts into the bottom of your slow cooker. Pour the prepared Baja dressing completely over the chicken, coating it evenly. Cover and cook on high for 3 hours (or on low for 5 to 6 hours).
  3. Once cooked, leave the chicken in the pot and use two forks to shred it into bite sized pieces. Pour the beer directly over the shredded chicken. Cover, turn the slow cooker to warm mode, and let it sit for 1 hour to absorb the liquids.
  4. While the chicken finishes, toss the shredded purple cabbage and sliced red onion in a small bowl with the mayonnaise and lime juice until coated.
  5. Toast your tortillas on a dry skillet or open flame. Pile a generous amount of juicy Baja chicken onto each tortilla, top with the fresh cabbage slaw, and garnish with chopped cilantro, grated cotija cheese, and a fresh squeeze of lime juice.

Video

Notes

If you are running short on prep time, substitute the raw chicken breasts with a pre-cooked shredded rotisserie chicken. Toss the rotisserie chicken directly with the dressing and a splash of beer, then heat it through gently in your crockpot on warm mode for 30 minutes before serving.