If you’re craving a meal that’s bursting with flavor, nourishing, and incredibly easy to throw together, then you’re going to love this Slow Cooker Honey BBQ Chicken Tacos Recipe. Imagine tender chicken slowly cooked to perfection in a luscious honey BBQ sauce, shredded and nestled into crisp taco shells, then topped with vibrant mango salsa, pepper jack cheese, and a sprinkle of fresh cilantro. This recipe brings together sweet, smoky, and spicy flavors with just the right balance of textures, making it an absolute crowd-pleaser for weeknight dinners or casual weekend gatherings.
Ingredients You’ll Need
The magic of this Slow Cooker Honey BBQ Chicken Tacos Recipe comes from a handful of simple but essential ingredients. Each one plays a vital role in creating an unforgettable burst of flavor and texture—whether it’s the tender chicken absorbing the sweet and tangy sauce or the fresh mango salsa adding a bright, refreshing contrast.
- 4 boneless, skinless chicken breasts: The star protein that soaks up all the delicious sauce.
- 1 (18 oz) bottle of your favorite BBQ sauce: Choose one with a smoky, tangy kick for maximum flavor impact.
- ¼ cup honey: Adds a gentle sweetness that balances the BBQ sauce perfectly.
- ¼ cup brown sugar: Enhances the caramelized notes in the sauce and deepens the richness.
- 8 Old El Paso Stand & Stuff taco shells: Sturdy shells that hold all the fillings without falling apart.
- 8 slices pepper jack cheese: Creamy with a mild heat, melting beautifully over the warm chicken.
- 1 cup canned corn, drained and rinsed: Adds a sweet crunch and nice color contrast.
- 1 cup canned black beans, drained and rinsed: Provides hearty texture and earthy flavor.
- 2 cups mango salsa: A refreshingly sweet and tangy topping made with ripe mango, red onion, jalapeño, cilantro, and lime juice.
- 1 cup cotija cheese (or feta): Crumbly and salty, it brightens every bite.
- ½ cup chopped fresh cilantro: Adds fresh herbal notes that lift all the flavors.
- 1 ripe mango, peeled and chopped: The juicy heart of the mango salsa.
- ½ red onion, diced: Provides crunch and a mild sharpness.
- 1 jalapeño, seeded and diced: Brings a gentle heat that wakes up your palate.
- 2 tbsp lime juice (from 1 lime): Gives the salsa its zesty freshness and balance.
How to Make Slow Cooker Honey BBQ Chicken Tacos Recipe
Step 1: Prepare the Chicken in the Slow Cooker
Start by placing the chicken breasts in your slow cooker, which will be the vessel for transforming these simple ingredients into melt-in-your-mouth goodness. Pour your favorite BBQ sauce over the chicken, then drizzle in that honey and sprinkle the brown sugar. Give everything a gentle stir to ensure the chicken is nicely coated in the sweet and tangy mixture. This step sets the foundation for the incredible flavor the chicken will absorb as it slowly simmers.
Step 2: Slow Cook Until Tender and Shred
Set your slow cooker to low and let the chicken cook for 6 to 7 hours, or cook on high for 3 to 4 hours if you’re short on time. The chicken becomes incredibly tender, perfect for shredding. Once cooked, shred the chicken directly in the sauce with two forks, mixing well so every shred is infused with that luscious honey BBQ flavor. This slow cooking method is the secret behind the tender texture and deep, rich taste.
Step 3: Whip Up the Mango Salsa
While your chicken is finishing in the slow cooker, it’s time to brighten things up with a fresh mango salsa. Combine the chopped ripe mango, diced red onion, seeded jalapeño, chopped fresh cilantro, and a splash of lime juice in a bowl. This salsa isn’t just a topping—it’s a burst of freshness and vibrant color that adds a perfect cool contrast to the warm, smoky chicken.
Step 4: Assemble Your Tacos
Now for the fun part! Grab your sturdy Old El Paso Stand & Stuff taco shells and place a slice of pepper jack cheese at the bottom of each shell, letting it melt slightly for creamy goodness. Pile on the shredded honey BBQ chicken, then add a spoonful of corn and black beans for that added texture and heartiness. Top it all off with a generous helping of mango salsa and sprinkle some crumbly cotija cheese and fresh cilantro over the top. Each bite is a wonderful blend of savory, sweet, creamy, and fresh flavors.
How to Serve Slow Cooker Honey BBQ Chicken Tacos Recipe
Garnishes
To bring your tacos over the top, fresh garnishes can make all the difference. A sprinkle of chopped cilantro adds that herbal brightness, while a light dusting of cotija cheese brings a salty contrast to the sweet and smoky chicken. If you like some extra zing, a drizzle of lime juice or thin slices of jalapeño really punches up the flavor experience.
Side Dishes
Pair these tacos with some classic Mexican sides to complete your meal. Think zesty Mexican street corn (elote), a fresh green salad with avocado and cherry tomatoes, or even a cooling cucumber and yogurt salsa. Each side dish complements the rich and vibrant flavors in your Slow Cooker Honey BBQ Chicken Tacos Recipe, balancing indulgence with bright freshness.
Creative Ways to Present
Elevate your taco night by presenting your creation in creative ways. Serve your Slow Cooker Honey BBQ Chicken Tacos Recipe in mini taco bowls for a fun party appetizer or lay them out family-style on a colorful platter so everyone can customize their own. Adding a side of lime wedges and different hot sauces lets everyone tailor their flavor adventure, turning a simple dinner into a festive feast.
Make Ahead and Storage
Storing Leftovers
Leftover shredded honey BBQ chicken stores beautifully in an airtight container in the refrigerator for up to four days. Keep the chicken separate from the taco shells and fresh toppings to avoid sogginess, so each component stays fresh and ready to reassemble.
Freezing
If you want to keep your Slow Cooker Honey BBQ Chicken Tacos Recipe handy for a later date, freeze the shredded chicken in a freezer-safe bag or container for up to three months. Make sure to leave space for expansion and label it for easy identification. The chicken freezes well without losing its flavor or texture.
Reheating
When it’s time to enjoy your leftovers, gently reheat the shredded chicken in a saucepan over low heat or in the microwave, adding a splash of water or extra BBQ sauce to keep it moist. Pair with fresh taco shells and toppings for a quick, delicious meal that tastes like it was just made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have a bit more fat, which can make the tacos even juicier and more flavorful. Just adjust the cooking time slightly if needed, as thighs might cook a little faster.
Is it possible to make this recipe without a slow cooker?
Yes, you can simmer the chicken with the sauce on the stovetop in a covered pot over low heat for about 2 hours or until it’s tender enough to shred, stirring occasionally to prevent sticking.
Can I prepare the mango salsa ahead of time?
Definitely! The mango salsa tastes even better after sitting for an hour or two as the flavors meld together. Just keep it refrigerated and give it a quick stir before serving.
What can I substitute if I don’t have cotija cheese?
Feta cheese makes a fantastic substitute for cotija with a similar crumbly texture and tangy flavor. Alternatively, you can use queso fresco if you have access to it.
How spicy are these tacos?
The heat level here is mild to moderate, thanks to the jalapeño in the salsa and the creamy pepper jack cheese. You can easily adjust the spice by adding more or fewer jalapeños or skipping the seeds, which hold most of the heat.
Final Thoughts
This Slow Cooker Honey BBQ Chicken Tacos Recipe is truly one of those dishes you’ll find yourself making again and again. It effortlessly combines simple ingredients into a flavor-packed meal that feels like a special occasion every time. So grab your slow cooker, invite your friends or family, and get ready to enjoy a taco night full of smiles and satisfied appetites!
Print
Slow Cooker Honey BBQ Chicken Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes (average of low heat cooking time)
- Total Time: 6 hours 45 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Slow Cooker Honey BBQ Chicken Tacos offer a delicious and easy meal perfect for a crowd. Tender chicken breasts are slow-cooked with a sweet and tangy honey BBQ sauce until juicy and flavorful, then shredded and served in crispy taco shells with pepper jack cheese, sweet corn, black beans, fresh mango salsa, cotija cheese, and cilantro. This recipe combines the smoky taste of BBQ with fresh, vibrant toppings to create a delightful Mexican-inspired dish.
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 (18 oz) bottle of your favorite BBQ sauce
- ¼ cup honey
- ¼ cup brown sugar
Tacos and Toppings
- 8 Old El Paso Stand & Stuff taco shells
- 8 slices pepper jack cheese
- 1 cup canned corn, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup cotija cheese (or feta)
- ½ cup chopped fresh cilantro
Mango Salsa
- 2 cups mango salsa (see below)
- 1 ripe mango, peeled and chopped
- ½ red onion, diced
- 1 jalapeño, seeded and diced
- ¼ cup chopped fresh cilantro
- 2 tbsp lime juice (from 1 lime)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Pour in the BBQ sauce, honey, and brown sugar, then stir to coat the chicken evenly with the sauce.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded. Once cooked, shred the chicken with two forks and stir it back into the sauce to coat well.
- Make the Mango Salsa: In a bowl, combine the chopped ripe mango, diced red onion, seeded and diced jalapeño, chopped fresh cilantro, and lime juice. Mix well and set the mango salsa aside to allow flavors to meld.
- Assemble the Tacos: Place a slice of pepper jack cheese in each taco shell. Add a generous portion of the shredded honey BBQ chicken, then top with corn, black beans, and a scoop of the fresh mango salsa. Sprinkle with cotija cheese and chopped cilantro to finish.
- Serve and Enjoy: Serve the tacos immediately, allowing the warm chicken and melted cheese to blend with the fresh, zesty toppings for a perfect balance of flavors in every bite.
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- If you prefer spicier tacos, leave the seeds in the jalapeño or add extra chili.
- Mango salsa can be prepared a day ahead to deepen flavors.
- For a dairy-free option, omit cheeses or use vegan cheese alternatives.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for longer storage.
