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These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It takes just a few minutes to throw everything into your slow cooker and within a few hours, you’ll have a warm, delicious meal that will please just about any palate at the end of the day!
Although these 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 slow cooker before starting your day, you’re going to come home to a delicious-smelling house! Plus, it’s a low-effort way to serve 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 Cloves
- Tomato Paste
- Chili Powder
- Onion Powder
- Kosher Salt
- Freshly Ground Black Pepper
- Low-Sodium Chicken Broth
- Mild Green Chiles
- Barbecue Sauce
- Freshly Squeezed Lime Juice
- Boneless, Skinless Chicken Thighs
- Avocado Oil Mayonnaise
- Pickled Jalapeños
- Green Cabbage
- Jalapeño Peppers
- Fresh Cilantro
- Cassava Flour or Corn Tortillas
- Sharp Cheddar Cheese
Step-by-Step:
Step one: make the sauce
In the bottom of the slow cooker, add the sliced red onions, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, 1/2 cup barbecue sauce, and lime juice. Stir to combine.
Step two: cook the chicken
Nestle the chicken thighs into the sauce mixture and cover with the lid. Cook on high for 4 hours or on low for 6 to 8 hours until the chicken shreds very easily.
Step three: shred the chicken
Once the chicken is cooked through, use tongs to remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Use two forks to shred the chicken. Add the remaining 1/2 cup 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, mayonnaise, jalapeño brine, chopped pickled jalapeños, lime juice, salt, and pepper. Whisk to combine. Add the red onions, cabbage, jalapeño peppers, and cilantro and toss the slaw until it is well combined. Set aside in the fridge until you are ready to serve.
Step five: Assemble the tacos and serve
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:
Yes! This recipe will yield a big batch of chicken and is intended to serve as a make-ahead meal for busy school nights that can last for multiple meals, depending on the size of your family.
Chicken thighs are the perfect meat for this recipe because they are so flavorful and juicy! Plus, the timing for this is specifically for chicken thighs. I would recommend another slow cooker recipe if you do not like chicken thighs!
The chicken can definitely be made in advance and stored in the fridge! I do recommend making the slaw the day you plan to serve or else it will get too soggy. IfBecause of the salinity in the brine and the salt, it will make the cabbage release excess water and will compromise the texture.
Serve the chicken and slaw on top of tostadas, salads, or rice bowls. Whatever sounds best to you!
Yes! Just omit the shredded sharp cheddar cheese!
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
Slow Cooker BBQ Chicken Tacos
Ingredients
For the Chicken:
- 1/2 large red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 (8-ounce) can mild green chiles
- 1 cup barbecue sauce, divided
- 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 jalapeño brine
- 1/4 cup drained and chopped pickled jalapeño peppers
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 large red onion, thinly sliced
- 8 heaping cups very thinly sliced green cabbage
- 1 small jalapeño pepper, thinly sliced
- 1/2 cup finely chopped fresh cilantro
To serve:
- 16 cassava flour or corn tortillas, warmed
- 1 cup grated sharp cheddar cheese (optional)
Instructions
Make the Chicken:
- In the bottom of the slow cooker, add the red onions, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, 1/2 cup barbecue sauce, and lime juice. Stir to combine.
- Nestle the chicken thighs into the sauce mixture and cover with the lid. Cook on high for 4 hours or on low for 6 to 8 hours until the chicken shreds very easily.
- Once the chicken is cooked through, use tongs to remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Use two forks to shred the chicken. Add the remaining 1/2 cup 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.
Make the Slaw:
- In a medium mixing bowl, add the garlic, mayonnaise, jalapeño brine, chopped pickled jalapeños, lime juice, salt, and pepper. Whisk to combine. Add the red onions, cabbage, jalapeño peppers, and cilantro and toss the slaw until it is well combined. Set aside in the fridge until you are 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, if using.
Notes
- The shredded meat in this recipe freezes well. To freeze, let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, transfer the meat to the refrigerator and let it thaw overnight.
- For reheating, warm the meat in a skillet over medium heat on the stove, adding a splash of water or broth to keep it moist.
- Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
We love these for a busy weeknight! If we are extra rushed for time, which is most days, we will just use cabbage mix plain and toss on some hot sauce.
Sounds delicious! So glad you like the recipe!
I come back to this recipe time and time again! I’ve made it for parties, potlucks, meal prep. Kids love the chicken, us adults loveee the slaw. Leftovers are great with veggies, rice, or by itself! Another winner from defined dish
I love this recipe so much for weeknight dinners. Making this right now to eat between school open house and soccer practice! Question though, is it really an 8oz can of green chilies? The Instagram reel looks like the regular small 4oz can so now I’m in a panick haha!
Yes, it is two 4-ounce cans! Video just showed the one!
These were absolutely delicious! So great to make it all ahead of time and have dinner ready. Heading on vacation and adding this to the rotation.
How can I convert this to use in the Instant Pot type cooker?
you can definitely cook in the IP, I usually just do the poultry setting, which is like 20 minutes manual high pressure.
Made this for the first time tonight and it was a HUGE hit for everyone in the family – husband, 8 year old and 6 year old. It was so easy to get it going during the day and throw together the slaw when we all got home. This will definitely be a regular on our dinner rotation!
So glad to hear it, Ashley! Thank you!
So delicious. The meat. The slaw. All of it was incredible!! This has become a regular in our house. You never fail us, Alex!!
Hi – planning to make this for tonight but I have a question. Could you use 1/2 cup of the sauce you cooked the chicken in to mix with the cooked chicken vs using 1/2 cup of BBQ sauce. Seems like a waste not to use the cooking liquid. Thank you. Looking forward to having it.
yes you can definitely try it that route! I just like getting that fresh BBQ sauce flavor at the end.