Category: crockpot

These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It will take just a few minutes to throw everything into your slow cooker, then you will have a warm, delicious meal to please just about any palate at the end of the day!

Though these Slow Cooker BBQ Chicken Tacos are simple, they’re super flavorful and filled with fresh ingredients. The slow-cooked shredded chicken is so juicy, plus the slaw has a really unique flavor combination, which takes these tacos up another level!

If you take the time to get the chicken into the crockpot before starting your day, you’re going to come home to a delicious-smelling house! Plus, an incredibly easy and nourishing meal that your whole family will love! The chicken also makes fantastic leftovers to add to a sandwich, salad, or bowl for the next day.

Ingredients:

• Red Onion
• Garlic
• Tomato Paste
• Chili Powder
• Onion Powder
• Kosher Salt
• Black Pepper
• Low-Sodium Chicken Broth
• Mild Green Chiles
• Barbecue Sauce 
• Limes
• Boneless Skinless Chicken Thighs
• Avocado Oil Mayo
• Pickled Jalapeños
• Green Cabbage
• Jalapeño
• Cilantro
• Cassava Flour or Corn Tortillas
• Sharp Cheddar Cheese (Omit for Dairy-Free)

Step-by-Step:

Step one: make the sauce

In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine. 

Step two: Add and cook the chicken

Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, until the chicken shreds very easily.

Step three: shred the chicken

Once the chicken is cooked through, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste and adjust seasoning as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.

Step four: make the slaw

In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro; toss the slaw until it is well combined. Set aside in the fridge until you are ready to serve.

Step five: Assemble the tacos, serve, and enjoy!

Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar, if using.

Recipe FAQs:

I hope you and your whole family love these Slow Cooker BBQ Chicken Tacos! Leave a comment after you try them, and let me know what you think!

Looking for more slow cooker recipes? Try these!

Slow Cooker Beef and Broccoli Bowls

Slow Cooker Short Rib Ragu Over Pappardelle

Slow Cooker Thai Red Curry Chicken and Veggies

Slow Cooker Thai-Inspired Beef Bowls

Print

Slow Cooker BBQ Chicken Tacos

Gluten-Free, Dairy-Free (if modified)

Servings 16 tacos

Calories 349kcal

Author Alex Snodgrass

Ingredients

For the Chicken:

• ½ large red onion thinly sliced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup low-sodium chicken broth
• 8 ounces mild green chiles
• 1 cup of your favorite barbecue sauce, divided (I used Noble Made)
• 2 tablespoons freshly squeezed lime juice
• 3 pounds boneless skinless chicken thighs trimmed of excess fat

For the Slaw:

• 1 garlic clove, minced
• 2 tablespoons avocado oil mayo
• 1 tablespoon pickled jalapeno brine
• ¼ cup drained and chopped pickled jalapenos
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ large red onion, thinly sliced
• 8 heaping cups very thinly sliced green cabbage
• 1 small jalapeno, thinly sliced
• ½ cup well chopped fresh cilantro

To serve:

• 16 cassava flour or corn tortillas, warmed
• 1 cup grated sharp cheddar cheese (omit for dairy-free_

Instructions

Make the Chicken:

• In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine. Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, or until the chicken shreds very easily.
• Once the chicken is cooked, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste for seasoning and adjust as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.

Make the Slaw:

• In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro. Using tongs, toss to combine until the slaw is combined. Set aside in the fridge until ready to serve.

Serve:

• Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar.

Notes

This recipe will yield a big batch of chicken and is intended to serve as a prep-ahead for busy school nights that can last for multiple meals, depending on the size of your family.

If you are making this recipe in advance, I suggest making the slaw the day you plan to serve it. Because of the salinity in the brine and the salt, it will make the cabbage release excess water and will compromise the texture. We suggest making the slaw the same day you plan to eat the meal. 

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 921mg | Potassium: 1158mg | Fiber: 14g | Sugar: 22g | Vitamin A: 782IU | Vitamin C: 175mg | Calcium: 279mg | Iron: 4mg

Food Photography and Styling by Eat Love Eats.

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