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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.
Sounds delicious! Can I swap the mayo for Greek yogurt?
yes absolutely!
Any ideas on how to make this without a slow cooker?
You can do this on the stovetop in a dutch oven and cook on low for 2-3 hours until very tender and you can shred.
I don’t have a slow cooker or pressure cooker. How can this be made on stove top? in a Dutch oven?
yes- in a dutch oven, covered, on low simmering until the chicken is cooked through and very tender! i’d say 2 hours or so!
Do you use canned green chilis or fresh?
Thanks!
Canned!
So good! Our family of 5 loved this meal! Thank you for another amazing family dinner, Alex! We love you in our home. 💗
Wonderful, glad to hear it was a hit!
Really good! Husband went back for thirds 😂 Next time I’ll serve it over rice (and maybe add some black beans) like a burrito bowl to soak up all the good sauce!
YES! This meat is wonderful in bowls!! I also love it in a bowl with roasted sweet potatoes!
Would this freeze well?
yes, the meat will definitely freeze great for this recipe!!
I made this tonight and everyone loved it! So flavorful!
So glad to hear it, Valerie! Thanks for commenting.
So glad you enjoyed it!!
Hi, wanted to try this. Wondering if the pickled jalapeno brine and the chopped jalapeños could be swapped with something else? I have little kids and it might be too spicy for their palate.
The brine isn’t too spicy at all and adds a good touch of acidity! You can def omit the chopped jalapeno part and just let adults top theirs with some pickled jalapenos as desired!
Can I cook this on pressure cooker?
Yes! I would do manual high pressure for 30 minutes.
Is this 30 min on the sealing setting for an instant pot?
yes, seal and cook on manual high pressure or even click the poultry button if you have one!