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
Scale
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.
