Skip the bun and enjoy your BBQ in a tortilla. These slow cooker BBQ chicken tacos are topped with a creamy, simple slaw and take only about 10 minutes of prep to deliver juicy, shredded barbecue chicken your family will love.
We’re big fans of barbecue sauce and enjoy trying different varieties all summer long. BBQ chicken is a weekly favorite here, so serving it as tacos is an easy way to mix things up. Wrap the shredded chicken in a warm flour tortilla and top it with a creamy slaw — it really transforms the meal.
The rich BBQ flavor comes through in every bite, and the slow cooker makes this recipe practically effortless. Toss everything in, walk away, and return to perfectly tender chicken that shreds easily.
Why You Will Love These BBQ Chicken Tacos
- Effortless prep. Add the ingredients to the slow cooker and let it do the work. About 10 minutes of hands-on time and dinner is handled.
- Customizable flavor. Swap BBQ sauces to change the profile each time — sweet, smoky, spicy — whatever you like.
- Great for feeding a crowd. Keep the slow cooker on warm and let family assemble tacos when they’re ready.
- Freezer friendly. Shredded BBQ chicken freezes well; make a double batch and save half for an easy meal later.
Ingredient Notes
- Use boneless, skinless chicken breasts or thighs. Thighs are more forgiving if overcooked.
- Seasonings are kept simple so the BBQ sauce shines, but you can add more cumin or chili powder for extra depth.
- For heat, add a chopped jalapeño along with the bell pepper.
- The slaw is optional but adds a bright, creamy contrast that really completes the tacos.
Recipe Variations
- Try a different barbecue sauce to change the flavor.
- Add hot sauce or crushed red pepper for more heat.
- Stir corn or black beans into the slow cooker for extra texture.
- Serve on flour or corn tortillas, over nachos, in crunchy shells, or as quesadillas.
- Squeeze fresh lime juice into the shredded chicken for a bright note.
How to make this recipe
Step 1: Place chicken in the slow cooker and season with salt, pepper, garlic, and the other spices.
Step 2: Dice the bell pepper and red onion and add them to the cooker. Pour the BBQ sauce over the chicken and vegetables, spreading to cover.
Step 3: Cook on low for 4–6 hours, until the chicken reaches 165°F (check around 2½–3 hours and adjust as needed).
Step 4: Remove the chicken or shred it in the cooker with two forks — it should pull apart easily. Stir in extra BBQ sauce if you want it saucier, then set the slow cooker to warm until serving.
Step 5: For the slaw, combine the coleslaw mix with mayonnaise, sour cream (or Greek yogurt), lime juice, minced garlic, cumin, salt, pepper and cilantro in a bowl.
Step 6: Toss the slaw to combine, adjust seasoning to taste, and chill for about 15 minutes before serving.
Step 7: Assemble the tacos: warm tortillas, add shredded BBQ chicken, top with slaw and chopped cilantro. Add cheese, extra onion, or lime wedges if desired.
Recipe Tips
- Cooking time varies. Slow cooker size and chicken thickness affect time. Check after 2½–3 hours to avoid overcooking.
- Serve how you like. This shredded BBQ chicken works great on buns for sandwiches or tucked into tortillas as tacos.
Storage
Store leftover shredded BBQ chicken in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 3 months.
More Slow Cooker Recipes
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker / Instant Pot Carnitas
- Tomato Tortellini Soup
- Crock Pot Sweet Potato Chili
- Creamy Chicken and Wild Rice Soup
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Slow Cooker BBQ Chicken Tacos with Simple Slaw
Ingredients
- 2 lbs. chicken breasts
- 1¼ c BBQ sauce
- 1 green bell pepper, small diced
- ½ red onion, diced
- 2–3 garlic cloves, minced
- ½ tsp paprika (smoked paprika optional)
- ½ tsp chili powder
- ¼ tsp cumin
- ½ tsp cracked pepper
- ½ tsp sea salt, more or less to taste
For the Simple Slaw:
- 4 c coleslaw mix
- ¼ c mayonnaise
- ¼ c sour cream (or Greek yogurt)
- Juice of 1 lime
- 1 garlic clove, minced
- ½ tsp cumin
- ½ tsp cracked pepper
- ¼–½ tsp sea salt
- ½ tsp sugar (optional)
- ¼ c chopped cilantro
Instructions
- Place chicken in the slow cooker and season with garlic, cumin, paprika, chili powder, sea salt and pepper.
- Add diced pepper and onion, then cover with BBQ sauce.
- Cook on low for 4–6 hours, checking around 2½–3 hours depending on your slow cooker and the chicken size.
- When chicken reaches 165°F, shred it with two forks. Add extra BBQ sauce if desired and set the cooker to warm.
- While the chicken rests, toss slaw ingredients together, chill about 15 minutes, and adjust seasoning.
- Assemble tacos with shredded chicken, slaw, cilantro and any other favorite toppings. Enjoy!
Notes
Nutrition facts are based on the chicken and slaw only. Cooking time varies with slow cooker size and chicken thickness; check early to avoid overcooking.
Storage: Refrigerate leftovers in an airtight container for 3–4 days, or cool and freeze up to 3 months.
Nutrition
Calories: 317 kcal, Carbohydrates: 18 g, Protein: 34 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 574 mg, Potassium: 772 mg, Fiber: 2 g, Sugar: 13 g. Nutrition information is an approximation.