These Slow Cooker BBQ Chicken Tacos are an easy, flavor-packed weeknight dinner. With just a few minutes of prep and a slow cooker doing the work, you’ll come home to juicy, tender shredded chicken and a crisp, tangy slaw that brighten up simple tortillas. This recipe makes a large batch, perfect for feeding a family or for meal prep—leftover chicken is fantastic in sandwiches, salads, or bowls.
These tacos balance smoky barbecue flavor with bright lime and a punchy jalapeño slaw. Using boneless, skinless chicken thighs ensures the meat stays moist through slow cooking, and dividing the barbecue sauce so some cooks with the chicken and some is stirred in after shredding keeps the texture saucy without being overwhelmed. The slaw—made with mayo, pickled jalapeño brine, fresh lime, and cilantro—adds crunch and freshness to each bite.
Ingredients
- 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
- 1 garlic clove, minced (for slaw)
- 2 tablespoons avocado oil mayonnaise
- 1 tablespoon pickled jalapeño brine
- 1/4 cup drained and chopped pickled jalapeños
- 1 tablespoon freshly squeezed lime juice (for slaw)
- 1/2 teaspoon kosher salt (for slaw)
- 1/2 teaspoon freshly ground black pepper (for slaw)
- 1/2 large red onion, thinly sliced (for slaw)
- 8 heaping cups very thinly sliced green cabbage
- 1 small jalapeño pepper, thinly sliced
- 1/2 cup finely chopped fresh cilantro
- 16 cassava flour or corn tortillas, warmed
- 1 cup grated sharp cheddar cheese (optional)
Step-by-Step
Step one: Make the sauce
In the bottom of the slow cooker combine the sliced red onion, minced garlic, tomato paste, chili powder, onion powder, kosher salt, black pepper, chicken broth, mild green chiles, 1/2 cup of the barbecue sauce, and 2 tablespoons lime juice. Stir to blend the ingredients and distribute the seasonings evenly.
Step two: Cook the chicken
Nestle the trimmed chicken thighs into the sauce so they sit in the mixture. Cover and cook on high for 4 hours or on low for 6 to 8 hours, until the chicken pulls apart easily with a fork and is very tender.
Step three: Shred the chicken
When the chicken is done, use tongs to transfer the thighs to a medium bowl. Shred the meat with two forks. Add the remaining 1/2 cup barbecue sauce and stir to combine. Taste and adjust seasoning. If the shredded chicken seems a bit dry, add a small amount of the reserved cooking liquid back in, a tablespoon at a time, until it reaches your desired consistency.
Step four: Make the slaw
In a medium bowl whisk together the minced garlic, avocado oil mayo, pickled jalapeño brine, chopped pickled jalapeños, 1 tablespoon lime juice, salt, and pepper. Add the thinly sliced red onion, very thinly sliced green cabbage, sliced fresh jalapeño, and chopped cilantro. Toss until the slaw is evenly coated. Refrigerate the slaw until ready to serve to keep it crisp.
Step five: Assemble the tacos and serve
Warm tortillas and fill each with a generous portion of warm shredded BBQ chicken. Top with a few forkfuls of slaw and, if desired, a sprinkle of shredded sharp cheddar. Serve with lime wedges on the side for extra brightness.
Recipe FAQs
Does this recipe really make a lot of chicken?
Yes. This is designed as a generous batch so you can feed a crowd or have leftovers for another meal. The yield will vary based on portion size, but it’s ideal for meal prep or busy nights.
Can I use a different cut of chicken?
Chicken thighs are recommended because they stay moist and flavorful with slow cooking. If you prefer breast meat, expect a firmer texture and slightly different cook time—adjust carefully to avoid drying the meat.
Can I make this ahead?
The chicken is excellent to make ahead and store in the refrigerator. For best texture, prepare the slaw the same day you plan to serve it; the salt and brine in the dressing can draw moisture from the cabbage and make the slaw soggy if mixed too far in advance.
How else can I serve the BBQ chicken?
Use it on tostadas, in salads, over rice or grain bowls, or layered on a sandwich. Leftovers reheat well and adapt to many dishes.
Can I make this Whole30 friendly?
Yes—omit the shredded cheese and choose a compliant barbecue sauce and mayonnaise to keep it Whole30 compliant.
Notes
Freezer tips:
- Shredded chicken freezes well. Cool completely, then store in airtight containers or freezer bags with headspace for expansion. Label and date before freezing.
- Thaw overnight in the refrigerator.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth to keep the meat moist. Short microwave intervals work too—stir between heats for even warming.
Nutrition (per serving, approximate)
Calories: 344 kcal; Carbohydrates: 48 g; Protein: 26 g; Fat: 8 g; Saturated Fat: 3 g; Sodium: 828 mg; Fiber: 14 g; Sugar: 21 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Servings: 16 tacos. Gluten-free when served with corn or cassava tortillas; dairy-free if you omit the optional cheddar. This recipe is adaptable—adjust the heat level by selecting mild or hot chiles and controlling the amount of fresh jalapeño and pickled jalapeños.
Food photography and styling by Eat Love Eats.