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A close-up shot of two finished Slow Cooker BBQ Chicken Tacos served on a white plate with a lime wedge. A serving board with more tacos is in the background.
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5 from 12 votes

Slow Cooker BBQ Chicken Tacos

Gluten-Free, Dairy-Free (if modified)
Servings: 16 tacos
Author: Alex Snodgrass

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

Freezer Tips:
  • 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

Calories: 344kcal | Carbohydrates: 48g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 828mg | Potassium: 1132mg | Fiber: 14g | Sugar: 21g | Vitamin A: 728IU | Vitamin C: 170mg | Calcium: 273mg | Iron: 3mg