Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa.

Weeknight style Crockpot BBQ Beer Chicken Taquitos…with Street Corn Salsa and lime crema too. Because crispy, crunchy, cheesy taquitos need all the toppings. Shredded chicken in a spicy chipotle BBQ beer sauce, mixed with cheese, rolled up in tortillas, and oven baked. All made in the crockpot (along with instant pot and stove-top variations). These taquitos are crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty, lime crema sauce, and street corn salsa. These come together easily and are so delicious…the perfect weeknight dinner. Bonus, this saucy BBQ chicken is great leftover and piled high onto your favorite tortilla chips from some seriously delicious BBQ chicken nachos.

A lot of times I get asked if I ever wonder what the heck to make for dinner. The honest answer? No, I don’t usually have to wonder what to make. I typically have leftovers in the fridge from recipe testing throughout the day, so the answer is usually right there in my fridge. That said, I sometimes find myself stumped on just what to create and share with you guys. My list of recipes to test and try is a mile long, but sometimes I’ll scan my ideas and nothing pops out.

This happened recently. I just was not feeling any of the ideas I had jotted down in my google doc. I really, really wanted to share at least one last summer corn recipe this week. But for the life of me, I just didn’t have an idea that excited me. It felt like all the corn recipes have been made for the season. There’s chowder, enchiladas, and even corn pasta, what more do we need, right?

But then I did some thinking. Lots of thinking really. And then, it finally hit me while hiking…taquitos. But not just any ole’ taquito. I wanted them to be saucy, cheesy, crispy, and crunchy…and topped with a street corn style salsa. I had a very specific idea and I finally felt excited.

And that’s the story of how this recipe came to be. A bit long-winded, but that’s just a glimpse into my brain. It’s chaos, but I guess it works for me.

Anyway, today we have taquitos. You can make them in the crockpot, toss them in the instant pot, or slow braise them on the stove. Either way, they’re easy to throw together and sure to become a new family favorite. Or at least that’s my hope. Guys, these are GOOD.

Let me just paint a picture in your head. You have saucy, slow cooked BBQ chicken in a spicy, sweet chipotle BBQ sauce. The chicken gets rolled up into tortillas with a sprinkling of cheese, then they’re oven baked until crispy on the outside, but saucy and cheesy inside.

And to finish things off? A tangy, lime, grilled corn salsa complete with creamy garlic-lime crema too.

Put everything together and you’ve got some really delicious taquitos…not average…really delicious.

Here are the details on these BBQ chicken taquitos.

First up, you can make this chicken in the instant pot, the crockpot, or on the stove-top. I wanted to make sure that everyone could enjoy these saucy tacos so I gave directions for all.

You’ll want to combine the chicken with a few seasonings, your favorite beer, and your go-to BBQ sauce. I’m a huge fan of my homemade BBQ sauce. But I also really like Primal Kitchen BBQ sauce, which is what I use when I don’t make my own. You can either cook quickly in the instant pot, or cook low and slow in the crockpot. For this recipe, either option is just as good. It simply depends on how little or how much time you have. Once September hits, I always prefer slow cooking so that warming smells can run through my house. It’s always kind of cozy to slow cook once the weather cools off a bit, which has officially happened here.

Now, if you don’t love beer, or just don’t drink, you can easily use chicken broth, or even apple cider, in place of the beer. The beer adds a deep flavor to the sauce, but it’s definitely not a must, so do what works best for you!

Once the chicken is cooked and shredded, it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, easier, and to be honest, I like the flavor so much better. You actually taste the food, not the fried oil.

Here’s the key, you must rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside, then oven bake. Ten or so minutes later you’ll have crispy taquitos.

While the taquitos are baking…

Make that street corn. And don’t even think about skipping this, it’s too good.

You’ll want to make the creamy crema first. I use a mix of yogurt and my favorite avocado oil mayo, lots of lime, and a pinch of salt. Then toss the grilled corn with plenty of cilantro and pinch of chile powder. Then take a couple spoonfuls of the crema sauce and toss it with the corn.

This is the perfect sauce/salsa combo to dollop onto each cheesy, crunchy taquito. The sweet corn bursts in your mouth and adds a nice, refreshing bite.

It’s a very different taquito, but again, trust me. These tacos are a game-changer.

And speaking of games. These are not only great for busy weeknights, but how fun will these be for Monday (Thursday+Sunday) night football! The chicken can slow cook all day, then just assemble and bake before dinner.

Easy, fun, and all-around good. Have fun with these, and enjoy!!

Looking for fun Mexican inspired dinners? Here are a few ideas: 

Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas

Lastly, if you make these Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa

4.45 from 195 votes

8

by Tieghan Gerard

calories 734kcal

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Prep20 minutes mins

Cook6 hours hrs 15 minutes mins

Total7 hours hrs

Crunchy on the outside...spicy and cheesy inside!

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Ingredients 

1x2x3x

• ▢ 2 pounds boneless skinless chicken breast or thighs
• ▢ 1 yellow onion, chopped
• ▢ 2-3 chipotle peppers in adobo, finely chopped
• ▢ 2 teaspoons smoked paprika
• ▢ kosher salt and black pepper
• ▢ 2 cups of your favorite BBQ sauce
• ▢ 1/2 cup of your favorite beer, or use chicken broth
• ▢ 16-20 corn tortillas, warmed
• ▢ 1 cup shredded Mexican cheese, use extra cheese as needed
• ▢ olive oil, for rubbing

Street Corn Salsa

• ▢ 1/2 cup plain Greek yogurt or sour cream
• ▢ 1/4 cup avocado oil mayo
• ▢ 1 clove garlic, grated
• ▢ juice from 2 limes
• ▢ 2 cups grilled or steamed corn
• ▢ 1/2 cup fresh cilantro, roughly chopped
• ▢ 2 tablespoons chopped fresh chives
• ▢ 1 teaspoon chipotle chile powder
• ▢ 1/4-1/2 cup crumbled cotija or feta cheese

Instructions 

Crockpot

• 1. In the bowl of your slow cooker, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks. Stir in the remaining BBQ sauce, if desired. 

  2. Preheat the oven to 425 degrees F. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

  4. Meanwhile, make the salsa. Combine the yogurt, mayo, garlic, juice of 1 lime, and a pinch of salt in a small bowl. In a separate bowl, combine the corn, cilantro, chives, chili powder, and cotija. Add a couple spoonfuls of the garlic crema, toss to combine.

  5. Serve the taquitos drizzle with the remaining crema and top with corn.

Instant Pot

• 1. In the bowl of your instant pot, combine the chicken, onion, chipotle peppers, paprika, 1 1/2 cups BBQ sauce, the beer, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.

  2. Switch the instant pot to sauté and cook 5 minutes, until the sauce thickens. Shred with two forks. Add remaining BBQ sauce, if desired. 

  3. Follow the directions as directed above for steps 2-5.

Stove-Top

• 1. Combine the chicken, onion, chipotle peppers, paprika, and a pinch each of salt and pepper in a bowl.

  2. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce and the beer. Cover and simmer the chicken for 30 minutes or up to 2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the remaining BBQ sauce, if desired. 

  2. Follow the directions as directed above for steps 2-5.

Nutrition

Calories: 734kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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