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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:Â
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
Servings: 8
Calories Per Serving: 734 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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.
These were absolutely easy and SO good! I also used Mission shells snd had minimal issues with cracking. The best part, though, was that I used the leftover meat to create an amazing BBQ chicken pizza the next night!! Will make again for sure! Thx!
We’ve made these twice and they are so delicious!
How do you prevent the tortillas from splitting when you roll them though? We’ve warmed them up and everything, but they still break. Thankfully they still taste just as good?
Hey Laura,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! I would try a different brand of tortillas, I really like Whole Foods 365 brand. Have a fantastic week! xTieghan
so good. My son and husband devoured them! My son is very picky too! Did in air fryer and turned out perfect!
Hey Sarah,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Can you make the chicken ahead of time the night before then finish the following morning with the tortilla step?
Hello, I’m excited to try these tonight! Just curious can you make the corn salsa and the cream sauce in advance? Or is it best to wait and do it while they are cooking.
Hey Melissa,
Totally fine to make those in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wanted to love this since the flavor of the chicken is awesome, but the tortillas kept falling apart even when well-oiled and very warm! But the taste of the filling is great.
Hey Kate,
Thanks for giving the recipe a try, sorry you had issues with the tortillas! Maybe try a different brand next time:) xTieghan
I tried it. Not a fan. BBQ and Mexican should not be mixed. It would have better to put it on a slider.
Hey there,
Sorry you did not enjoy the recipe, let me know if I can help in anyway! xTieghan
i used a pork shoulder rather than chicken for this recipe, and it was amazing! So flavorful and the meat can be used in so many different ways. The taquitos were so good, easy to make, and perfect for gatherings (once that’s a thing again!)
Hey Sarah,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
I love this recipe so much! The crema absolutely puts these over the top. I also froze some extras I had right after baking and they reheated wonderfully in the oven.
The only issue I’ve had is that my tortillas keep bursting open while baking. I’ve tried letting the filling cool before filling, warming the tortillas more and less, and making sure there isn’t too much liquid with the chicken, but they just keep exploding! They’re still great and it hasn’t deterred me from making them, but I was wondering if there are any tips for avoiding exploding tortillas lol
Hey Becky,
I am so glad the recipe was enjoyed, thanks so much for trying it out! So sorry about your tortillas, I would try a different brand, I like Whole Foods 365. Happy Sunday! xTieghan
Delicious! For people whose corn tortillas fall apart – microwave the tortillas with a damp cloth or paper towel on top. They just need moisture to work with!
Hey there,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
The flavor was great! Like many others, I struggled with the corn tortillas cracking, but had better luck when I steamed them rather than microwaving. The leftover chicken would be great for BBQ chicken pizza! Thanks for the recipe.
Hey Allie,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Hi there! Quick question, I’m a night shift nurse and will be working New Years Eve. I want to make this for my work family, but have to sleep during the day. Is it possible to make the chicken filling the night before and just assemble all together the next day? Also when we heat up the tortillas, can we heat them up in a stack or one at a time in the microwave? Thank you!
Hey Erica,
That will work well to make the chicken ahead of time! I heat my tortillas one at a time over a flame on the stove top. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
I made these and they were delicious. Make exact to the recipe but the tortillas kept cracking. Any suggestions?!?
Hey Darlene,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! To prevent the tortillas from cracking I like to heat them and coat in olive oil first. If this does not help try using a different brand of tortillas, I like Whole Foods 365. I hope this helps! xTieghan
Very strong, powerful taste. Yummy, but boreder-line overpowering. Our tortillas also fell apart when they were in the oven, even after following directions but we did serve the leftover chicken in sweet potatoes with the corn and crema over it and it was delicious!
Thank you so much Elizabeth! I am really glad this recipe turned out so well for you! xTieghan
Hi! This recipe is FANTASTIC! I made the taquitos and corn salsa a few weeks ago and everything was so awesome. Tonight I made just the corn salsa because it’s amazing on its own, but I noticed something. The recipe for the salsa calls for the juice of 2 limes but the instructions for the crema call for only the juice of 1. What do you do with the juice of the second lime?
Hey Jill,
Thanks so much for giving the recipe a try! I am so glad you enjoyed the recipe! You can use the juice of the 2nd lime in the salsa if needed or just use it as garnish. Please let me know if you have any other questions! xTieghan
I made these in the instant pot with apple cider substitute & they were so so good! I don’t end up making a lot of recipes twice but I always want these again!!
Yes! So happy you are loving these, Emily! Thank you! xTieghan