Slow Cooker Beer Chicken Tacos with Peach Salsa

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.

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Slow Cooker Beer Chicken Tacos with Peach Salsa

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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

*I used Abita Peach Lager (but if it's not in season choose a sweeter beer) - can also substitute for 1.5 cups chicken stock

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