Paramount Pumpkin Crockpot Tacos

Pumpkin Tacos


Serving Size: 12 Tacos


For the Tacos:

2 pounds boneless skinless chicken breast

1/2 packet taco seasoning

1 teaspoon kosher salt

1/2 teaspoon red chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cinnamon

1/4-1/2 cup canned pumpkin

1 bottle pumpkin ale, I used Sam Adams Pumpkin Batch

1 cup low sodium chicken broth

dash of pumpkin spice seasoning (a very minute amount)

12 tortillas

Desired Toppings:  Lettuce, Tomato, Onion, Cheese, Guacamole, Sour Cream, Etc…

cooking spray

For the Pumpkin Sriracha Sauce:

1/2 cup and 2 tablespoons mayonnaise (I used dairy free)

2 tablespoons pumpkin puree

1 1/2 teaspoons sriracha chili sauce

pinch of salt


  1. Add all of the ingredients for the tacos into a slow cooker
  2. Set to low for 4-5 hours until the chicken shreds easily with a fork
  3. Remove the chicken breasts from the slow cooker, put on a plate and shred with two forks, set aside
  4. Pour out the sauce from the slow cooker into a large bowl to reserve
  5. Add the shredded chicken back to the slow cooker and add in enough of the sauce to coat the shredded chicken. You should end up using about 1/2-2 cups depending on how you like it, just add gradually
  6. Put together the Pumpkin Sriracha Sauce by mixing all of the ingredients
  7. Assemble your tacos, top with sauce, and serve!



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