You know I just can’t stop when it comes to food themes on the blog.
There was my honey mustard kick with these Brussels sprouts, this dressing & salad, and these chicken tenders. Then came the bean kick with this casserole, baked beans, and burgers. Now I am all about the Mexican food!
Some of you might be raising your eyebrows because let’s be honest when do I not love some Mexican food?! Last week it was this salad. Today I brought you these Slow Cooker Beer Chicken Tacos with Peach Salsa. And next week well I would let it be a surprise…but I am not very good at keeping them so check back for some Cherry Margaritas.
See I told you I get a little crazy with food themes.
And what better way to celebrate Taco Thursday again? Especially after what we endured the last few weeks. And did I mention I got strep this week? I am pretty sure our house has hit the sickness quota for the next month…or at least I pray we have!
So much for giving you a recipe this week and catching up on Friday Feedings…I guess there’s always next week right?
I first thought of these tacos when I had a fruit salsa on some black bean tostadas awhile back. That got those food blogger wheels a turning. I realized I only have one salsa recipe on the blog – well two if you count this one. That needed to change, so this peach salsa came to fruition.
This of course all paired well when I found Abita Peach Harvest beer. But any kind of citrus fruit beer will do. I can also recommend Blue Moon (which is always in season), Goose Island Summer Ale or Bell’s Oberon Ale.
Slow Cooker Beer Chicken Tacos with Peach Salsa
Ingredients
- 1 1/2 pounds chicken breast
- 1 bottle of beer*
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoons Ancho chili powder
- 2 tablespoons lime juice
- Corn tortillas
Peach Salsa
- 2/3 cup chopped Roma tomatoes about 2-3
- 3/4 cup chopped peaches 1-2 depending on size
- 2 tablespoons lime juice
- 1 tablespoon chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Place chicken in slow cooker.
- Combine beer, cumin, smoked paprika, onion powder, chili powder and lime juice in bowl. Then pour over chicken.
- Cook on high for 3 to 4 hours or low 6 to 7 hours until it is cooked through. Then shred chicken and let it cook in the juices for another 15 minutes.
- While shredded chicken is still cooking combine all of the ingredients of the salsa and set aside.
- Place chicken in tortillas and top with peach salsa.
Notes
did you make this recipe?
Make sure to follow on Pinterest @easyrecipesfromhome for more easy recipes!
Comments & Reviews
TidyMom says
we are having taco tonight!! I’ll be trying this recipe next time!! drooling!!!
Amanda | The Chunky Chef says
These tacos look so mouthwatering! Love that salsa!
Kimberly @ The Daring Gourmet says
Those sound mouthwatering, yum!
carrie @ frugal foodie mama says
LOVE that you used beer in this recipe! 🙂 And that peach salsa is perfection.
Anna @ Crunchy Creamy Sweet says
I am loving the peach salsa over chicken tacos idea! So summery and delicious!
Dee says
This would be perfect for our taco Tuesdays!