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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.
Can I use frozen chicken thighs in the crockpot?
yes you’ll just have to account the extra time for them to thaw and cook.
What type of barbecue sauce do you recommend?
I like The New Primal Classic BBQ Sauce! so good!
Could this be made in a pressure cooker?
Sure I would do it on manual high pressure for 15 to 20 minutes to get the chicken shreddable!
This was SUCH a big hit in our house! 🙂 Can you also do this in the instant pot if you are crunched for time? Thank you!
Delicious! Served the shredded meat with the juice/sauce over quinoa, and our family loved it.
What can you use instead of tomato paste?
You can omit, the BBQ sauce makes it saucy enough here where it’s not completely necessary.
I love the flavors of this recipe, tender, sweet and tangy bbq chicken with the creamy, crisp, brined slaw is a 10/10! Will definitely make again, so easy to do with the slow cooker.
This a great meal prep or party recipe! No fuss and so tasty.
This recipe was a huge hit! Excellent, highly recommend making this recipe. I made it with chicken breast, only because I thought it was thighs when I took the package out of the freezer. I used the sweet & spicy jalapenos from Trader Joe’s in the slaw recipe and I loved the little bit of sweet, went well with the BBQ sauce. This recipe was so good and easy! Make it!!!!
yum love the idea of the sweet and spicy jalapenos for this one! Thanks for sharing!
If I wanted to use chicken breast instead of thighs, would you recommend making any changes? Thanks! Can’t wait to try!
Chicken breasts will work fine as written