Gluten-Free
Crowd-Pleasers
Slow Cooker BBQ Chicken Tacos
This recipe has quickly become a family favourite at our house. Some of us like to roll it up into lettuce, some us us make deluxe nachos, and my husband prefers a straight up corn tortilla taco with a squeeze of lime. This recipe also freezes really well!
Recipe Info
Difficulty:
Prep Time:
15
minutes
Cook Time:
110
minutes
Total Time:
minutes
yield:
10-12
Dietary Info:
Ingredients
- ½ large red onion, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp chilli powder
- 1 tsp onion powder
- ½ tsp cumin
- 2 tsp salt
- ½ tsp ground black pepper
- 1 can (113ml) green chilies
- ½ cup chicken stock
- 1 cup bbq sauce (divided)
- 1 Tbsp lime juice
- 2 lbs boneless, skinless chicken thighs
- 16 corn tortillas, warmed
- 1 avocado, diced
- 3 cups cabbage shredded
- 1 cup aged white cheddar cheese shredded
Instructions
- In the bottom of a slow cooker, add onion, garlic, tomato paste, chilli powder, onion powder, cumin, salt, pepper, green chillies, ½ cup BBQ sauce, ½ cup chicken stock, and lime juice. Stir to combine. Add the chicken thighs, covering them in sauce. Cover with a lid and cook on low for 6-8 hours, or on high for 4 hours, or until the chicken shreds easily.
- Once cooked, using tongs, remove the chicken from the crockpot and transfer it to a bowl. Using two forks, shred the chicken. Add the remaining bbq sauce to the shredded chicken. If the mixture needs more moisture, add some of the cooking liquid.
- To serve, top warmed corn tortillas with a spoonful of bbq chicken, shredded cabbage, avocado, and a sprinkle of white cheddar.
Tips
Gluten-Free
Crowd-Pleasers