BBQ Chicken Tacos
Tender shredded chicken meets smoky barbecue sauce and crisp cabbage slaw—this is taco night reimagined.
These BBQ Chicken Tacos are loaded with sweet, smoky, and tangy flavor. The chicken is slow-cooked until fall-apart tender, then tossed in your favorite barbecue sauce. Piled into warm tortillas with a crunchy jalapeño-cilantro slaw and finished with sharp cheddar cheese, each bite is juicy, savory, and perfectly balanced.
Perfect for summer dinners, meal prep, game day, or Taco Tuesday with a twist.
Why I Love This Recipe
- Set-it-and-forget-it slow cooker method
- Bright, crunchy slaw balances the rich, saucy chicken
- Dairy-free optional and easy to make gluten-free
- Serves a crowd with up to 16 tacos!
- Perfect meal prep for leftovers all week
Ingredients You’ll Need
For the Chicken:
- ½ large red onion, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 tsp chili powder
- 1 tsp onion powder
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 cup low-sodium chicken broth
- 8 oz mild green chiles
- 1 cup barbecue sauce, divided
- 2 Tbsp fresh lime juice
- 3 lbs boneless skinless chicken thighs, trimmed
For the Slaw:
- 1 clove garlic, minced
- 2 Tbsp avocado oil mayo
- 1 Tbsp pickled jalapeño brine
- ¼ cup chopped pickled jalapeños
- 1 Tbsp fresh lime juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ red onion, thinly sliced
- 8 cups green cabbage, very thinly sliced
- 1 small jalapeño, thinly sliced
- ½ cup chopped cilantro
For Assembly:
- 16 cassava flour or corn tortillas, warmed
- 1 cup sharp cheddar cheese, grated (optional)
Step-by-Step Instructions
1️⃣ Slow Cook the Chicken
Add onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, broth, green chiles, and ½ cup of BBQ sauce to the slow cooker. Nestle in the chicken thighs, cover, and cook:
- 4 hours on high
- 6–8 hours on low
Once cooked, remove chicken to a bowl, shred with two forks, and stir in the remaining BBQ sauce. Add extra cooking liquid if needed to keep it moist.
2️⃣ Make the Slaw
Whisk garlic, mayo, jalapeño brine, lime juice, salt, and pepper in a large bowl. Add red onion, cabbage, jalapeños, and cilantro. Toss well with tongs and chill until ready to serve.
3️⃣ Warm the Tortillas
Heat tortillas in a dry skillet or wrapped in foil in a low oven. Keep warm with a towel.
4️⃣ Build Your Tacos
Fill each tortilla with BBQ chicken, top with slaw, and sprinkle with shredded cheddar (if using). Serve warm with lime wedges on the side.
Tips for Success
- Use chicken thighs for maximum juiciness—they won’t dry out in the slow cooker.
- Make the slaw in advance—it tastes better as it sits and stays crisp for days.
- Don’t skip the brine—pickle juice is the secret to zippy slaw flavor.
- Want more spice? Add extra sliced jalapeños or a drizzle of hot sauce.
Serving Suggestions & Pairings
Make your taco night a full-on flavor party:
- Serve with Sheet Pan Quesadillas for the ultimate Tex-Mex mashup
- Host a DIY spread with this Walking Taco Bar
- Cool things down with Blueberry Lemonade
- Add a cozy baked side like Chicken Enchiladas
- Or shake up margaritas using this Classic Margarita Recipe
Storage & Leftovers
- Fridge: Store leftover chicken and slaw separately in airtight containers for up to 4 days.
- Reheat chicken gently in a skillet or microwave before assembling tacos.
- Freezer: The cooked chicken freezes beautifully for up to 3 months.
More Recipes You’ll Love
- Sheet Pan Quesadillas
- Walking Taco Bar
- Blueberry Lemonade
- Chicken Enchiladas – Cozy & Crowd-Friendly
- Classic Margarita – Easy and Delicious
Final Thoughts
These BBQ Chicken Tacos strike the perfect balance: smoky, tangy, crunchy, and totally satisfying. They’re just as great for game day spreads as they are for weeknight dinners—and even better the next day.
Try them out, and let me know your favorite slaw tweaks! And don’t forget to subscribe to ChefManiac for more bold, easy flavor-forward meals.
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