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Slow Cooker Barbecue Chicken Tacos

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins


  • 6 boneless, skinless chicken thighs
  • 1 cup of your favorite barbecue sauce
  • 2 jalapeno peppers seeds and stem removed, minced (divided)
  • 3 garlic cloves minced
  • zest and juice from one lime
  • zest and juice from one orange
  • 1/2 tsp ground cumin
  • salt and black pepper
  • 1/4 cup canned fire-roasted tomatoes drained
  • 1/2 cup diced mango
  • 1/2 cup diced pineapple
  • 3 tbsp diced red onion
  • 1 tbsp sliced green onions
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • corn or flour tortillas
  • 2 avocados mashed with salt, pepper, and lime juice
  • 1 cup chopped red cabbage
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup sour cream


  • In your slow cooker, add the chicken thighs, barbecue sauce, 1 jalapeño pepper, garlic, zest and juice from one lime, zest and juice from one orange, cumin, and salt and black pepper to taste. Cook on high for 4 hours or low for 6-8 hour or until the chicken is tender and shreds apart easily. Shred the chicken with two forks and keep the slow cooker set to warm while you prepare your other ingredients.
  • In a medium bowl, add the tomatoes, mango, pineapple, red onion, green onion, lime juice, remaining jalapeño, cilantro, and salt. Stir until thoroughly combined. Set aside.
  • Assemble your tacos by layering mashed avocado, barbecue chicken, salsa, red cabbage, sour cream, and cilantro on a charred tortilla.
  • Enjoy immediately!