Pumpkin Spice Chicken Tacos
Chicken gets a savory kick of pumpkin spice in this easy slow cooker beer pulled chicken. It's the ultimate fall taco!
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ingredients
Chicken
- 2 1/2 lbs boneless skinless chicken breast
- 12 oz beer I used an IPA
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 1/2 tsp pumpkin spice
Chipotle Crema
- 1 cup sour cream
- 1 chipotle in adobo with 2 tsp adobo sauce
Toppings
- 1 avocado peeled, pitted and sliced
- 1 cup canned black beans drained and rinsed
- 1/2 cup toasted pepitas
- 12 flour taco tortillas
instructions
- Combine chicken, beer, garlic powder, cayenne pepper, paprika, pepper, salt, and pumpkin spice in a slow cooker or in an Instant Pot.
- For the slow cooker, cook on high for 4 to 6 hours, until the chicken is cooked through.
- For the Instant Pot, cook on high pressure for 20 minutes and release naturally.
- While the chicken cooks, add sour cream, chipotle, and adobo sauce to a blender. Blend until smooth. Set in the refrigerator until ready to serve.
- Remove the chicken from the liquid to a large bowl. Shred the chicken using two forks.
- Warm the tortillas in the microwave for about 15 to 20 seconds. To assemble the tacos, add pumpkin spice chicken to each tortilla. Top with avocado, black beans, chipotle crema, and pepitas. Serve immediately.