BBQ Chicken Tacos with Tangy Slaw
By Jason Griffith | ChefManiac.com
Introduction
When it comes to crowd-pleasing dinners, BBQ Chicken Tacos are hard to beat. Imagine tender, juicy chicken slow-cooked in bold barbecue sauce, tucked into warm tortillas, and topped with a crunchy, zesty slaw that’s just the right amount of creamy and spicy. Whether it’s taco Tuesday, a weekend gathering, or your next meal prep rotation, these tacos are going to steal the spotlight.
The best part? Most of the work is done by your slow cooker. All you need is a few pantry staples, some fresh veggies, and a big appetite.
Why I Love This Recipe
There’s something magical about low and slow cooking—it infuses every bite with smoky, tangy flavor. The BBQ chicken is hearty yet effortless, and the slaw adds cool contrast and fresh crunch. This recipe also scales easily and keeps well, making it perfect for feeding a crowd or enjoying leftovers.
And let’s be real: tacos are just more fun to eat.
Ingredients
For the Chicken:
- ½ large red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup low-sodium chicken broth
- 8 oz mild green chiles
- 1 cup barbecue sauce, divided (we love Noble Made)
- 2 tablespoons lime juice
- 3 lbs boneless, skinless chicken thighs, trimmed
For the Slaw:
- 1 garlic clove, minced
- 2 tablespoons avocado oil mayo
- 1 tablespoon pickled jalapeño brine
- ¼ cup chopped pickled jalapeños
- 1 tablespoon lime juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ large red onion, thinly sliced
- 8 heaping cups thinly sliced green cabbage
- 1 small jalapeño, thinly sliced
- ½ cup chopped fresh cilantro
To Assemble:
- 16 cassava flour or corn tortillas, warmed
- 1 cup grated sharp cheddar cheese (omit for dairy-free)
Instructions
🍗 Step 1: Cook the Chicken
In your slow cooker, combine red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, lime juice, and half of the BBQ sauce. Stir to combine.
Add the chicken thighs, nestling them into the mixture. Cover and cook:
- 4 hours on high
- or 6–8 hours on low
Once tender, remove chicken with tongs, shred with two forks, and stir in remaining BBQ sauce. Add a splash of cooking liquid if it seems dry.
🥬 Step 2: Make the Slaw
In a large bowl, whisk together the garlic, mayo, jalapeño brine, lime juice, salt, and pepper.
Add cabbage, onion, sliced jalapeño, pickled jalapeños, and cilantro. Toss thoroughly with tongs. Chill until serving.
🌮 Step 3: Build the Tacos
Fill each warmed tortilla with a scoop of BBQ chicken. Top with slaw and a sprinkle of sharp cheddar. Serve immediately and enjoy the perfect smoky-spicy-crunchy bite.
Tips for Success
- Use chicken thighs: They’re more flavorful and forgiving than breasts during long cooking.
- Warm tortillas right before serving to make them pliable and delicious.
- Prep slaw in advance: It tastes even better after chilling 30 minutes.
- Serving a crowd? Make a taco bar! Let guests assemble their own.
Serving Suggestions & Pairings
These tacos shine at any gathering and pair well with:
- A light citrusy drink or Mexican lager
- Grilled corn, elote-style
- Chips and guac or a side of beans
Want dessert? Balance the spice with these sweet treats:
Storage & Leftovers
- Chicken: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Slaw: Best fresh, but lasts 2–3 days in the fridge.
- Tortillas: Store separately and warm as needed.
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- Grasshopper Pie
- No-Bake Monster Cookie Energy Balls
- One-Pan Breakfast Bake
- Chocolate Oreo Hearts
- Caramel Apple Pie Cookies
Final Thoughts
These BBQ Chicken Tacos deliver big flavor with little fuss, and the homemade slaw takes them to the next level. Whether you’re hosting taco night, meal prepping, or just craving something comforting and bold, this recipe has you covered.
Tried it? Leave a comment or tag @ChefManiac on social—I’d love to see your taco creations!
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