Slow Cooker Hawaiian Beer Braised Chicken Tacos Recipe

I absolutely love this recipe because the combination of tender, beer-infused chicken and sweet pineapple gives these tacos an irresistible tropical twist that feels like a little escape with every bite. Plus, it’s a breeze to make in a slow cooker, so I can set it, forget it, and return to a kitchen full of mouthwatering aromas!

Prepare to savor my Slow Cooker Hawaiian Beer Braised Chicken Tacos. I love how the tender boneless chicken thighs soak up the wonderful flavors of a light lager, pineapple juice, and brown sugar.

With just a hint of soy sauce and the aromatic garlic you should always have on hand, these tacos deliver a taste of the tropics with every bite.

Ingredients

Dark Chicken Meat: Full of protein, moist, and tasty.

Light Lager: Adds depth of flavor and tenderness.

Juice from the pineapple: It gives natural sweetness and a sharp, tangy flavor.

Soy sauce, replete with umami, escalates the deliciousness of savory flavors.

Brown Sugar: Serves as an overall flavor balancer with a hint of sweetness.

Garlic: Pungent, boost enhances umami notes.

Ginger Powder: Contributes warmth and a hint of spiciness.

Onion, red: Adds sharpness of flavor and texture.

Cilantro: Fresh, imparts herbaceous luminosity.

Wedges of lime: Infuse vivaciousness and vibrancy, with zesty, citrusy brightness.

Ingredient Quantities

• 3 lbs boneless, skinless chicken thighs
• 1 (12 oz) can of beer (preferably a light lager)
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 red onion, thinly sliced
• 8 small flour or corn tortillas
• 1 cup fresh pineapple, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, sliced into wedges
• Optional toppings: shredded cabbage, sliced jalapeños, sliced avocado

Instructions

1. Put the chicken thighs, which have had bones and skin removed, in the slow cooker.

2. In another bowl, mix together the beer, pineapple juice, soy sauce, brown sugar, and garlic (minced). To this, add ground ginger, black pepper, and salt, and stir until the sugar is thoroughly dissolved.

3. Over the chicken thighs in the slow cooker, pour the mixture of liquids.

4. To the slow cooker, add the red onion, sliced thin, and spread it evenly over the chicken.

5. Put the lid on the slow cooker and set it to low for 6-8 hours or high for 4-5 hours. You want the chicken to be falling apart and shreddable when it’s done.

6. When the cooking is complete, take the chicken out of the slow cooker and pull it apart using two forks. Put the chicken back into the slow cooker so that it can soak up more of the delicious juices. The chicken will hold the warmth much better in the slow cooker than it would if just left on a plate.

7. Heat the tortillas in a dry skillet or microwave.

8. To make the tacos, fill each tortilla with the shredded chicken mixture, and then top with fresh diced pineapple and chopped cilantro.

9. Include any optional toppings you like, such as shredded cabbage, sliced jalapeños, or sliced avocado.

10. Accompany the tacos with lime wedges so that they may be squeezed over the top, and enjoy!

Equipment Needed

1. Slow cooker
2. Knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Mixing bowl
7. Spoon or whisk
8. Skillet (optional, for heating tortillas)
9. Microwave (optional, for heating tortillas)
10. Two forks (for shredding the chicken)

FAQ

• Can I use chicken breasts instead of thighs?You can substitute chicken breasts for thighs; however, it’s important to note that thighs are more tender and flavorful when cooked slowly.
• What is the best type of beer to use in this recipe?It is suggested that you use a light lager, because its delicate taste will pair nicely with the pineapple juice, but you can try other varieties if you want to mix it up.
• Is there an alternative to using beer?Should you not wish to use beer, a substitute of equal quantity can be taken from chicken broth, which will provide a non-alcoholic alternative that works well in this recipe.
• How can I make the dish spicier?Place sliced jalapeños in the slow cooker or garnish the tacos with extra hot sauce just prior to serving if you prefer an even hotter meal.
• Can I prepare this recipe ahead of time?The chicken mixture can indeed be prepared the day before and reheated just prior to serving. The flavors will deepen overnight.
• What is the best way to serve these tacos?Before serving, warm the tortillas and garnish each taco with fresh diced pineapple, cilantro, and a squeeze of lime to add freshness.
• Are there vegan alternatives to this recipe?The chicken can be replaced with jackfruit for a vegan version, adjusting the seasoning to taste.

Substitutions and Variations

For a leaner option, use boneless, skinless chicken breasts in place of chicken thighs.
For a non-alcoholic version, substitute ginger ale or chicken broth for the beer.
Substitute tamari for soy sauce to make it gluten-free.
If you want a sweetness that is different from brown sugar, use honey or maple syrup instead.
If you prefer or if red onions are unavailable, you can substitute them with white or yellow onions.

Pro Tips

1. Sear the Chicken First Before placing the chicken thighs in the slow cooker, sear them in a hot skillet with a bit of oil. This step will add a deeper flavor to the chicken through caramelization.

2. Use Fresh Ginger To enhance the aromatic qualities of the dish, consider using freshly grated ginger instead of ground ginger. Fresh ginger will impart a brighter, more vibrant flavor.

3. Marinate for Extra Flavor If time allows, marinate the chicken thighs in the liquid mixture for a few hours or overnight in the refrigerator before cooking. This will help the flavors penetrate deeper into the meat.

4. Thicken the Sauce Once the chicken is shredded and back in the slow cooker, mix a small amount of cornstarch with water and stir it in. Cook on high for an additional 15-20 minutes to thicken the sauce if desired.

5. Toast the Tortillas Toast the tortillas directly over a gas flame or in a hot, dry skillet until they develop a few charred spots. This will add a pleasant smoky flavor and a slight crisp texture to the tacos.