Go Back
–+ servings
bbq chicken taco topped with beans and corn

Slow Cooker Honey BBQ Chicken Tacos

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8 tacos
Calories: 471kcal
Author: Becky Hardin | The Cookie Rookie
Crockpot Chicken Tacos are our favorite easy family dinner recipe! These slow cooker tacos are made with shredded honey BBQ chicken, mango salsa, cilantro, black beans, and cheese. They're so easy to make, perfect for Taco Night or Cinco de Mayo. These are the best BBQ chicken tacos!
Print Recipe

Ingredients

  • 4 boneless, skinless chicken breasts
  • 18 ounces barbecue sauce (1 bottle) -- just use your favorite
  • ¼ cup honey
  • ¼ cup brown sugar
  • 8 Old El Paso Stand and Stuff Taco Shells
  • 8 slices pepper jack cheese
  • 1 cup canned corn drained and rinsed
  • 1 cup canned black beans drained and rinsed
  • 2 cups mango salsa ingredients below
  • 1 cup cojita cheese or feta
  • ½ cup chopped fresh cilantro

For Mango Salsa

  • 1 ripe mango peeled and chopped
  • ½ red onion diced
  • 1 jalapeño seeds removed, diced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice from 1 lime

Instructions

  • Combine all the ingredients for the mango salsa and refrigerate in a sealed container. (It's also great on chips!)
    1 ripe mango, ½ red onion, 1 jalapeño, 2 tablespoons lime juice, ¼ cup chopped fresh cilantro
    mango salsa in a glass bowl
  • Place the chicken in a slow cooker.
    4 boneless, skinless chicken breasts
    raw chicken breast in a crockpot
  • In a small bowl, combine the barbecue sauce, honey, and brown sugar.
    18 ounces barbecue sauce, ¼ cup honey, ¼ cup brown sugar
    honey bbq sauce in a glass bowl
  • Pour the sauce over the chicken and cook on low for 7-8 hours or high for 3½ hours, covered.
    bbq chicken in a crockpot
  • Use two forks to shred the chicken.
    pulled chicken in a slow cooker
  • To assemble the tacos, add one slice of cheese to the bottom of each Old El Paso Stand and Stuff Taco Shell. This will help to keep them crispy.
    8 slices pepper jack cheese, 8 Old El Paso Stand and Stuff Taco Shells
    hard taco shells with a slice of cheese in each
  • Spoon 3-4 tablespoons chicken into each shell. Top with a tablespoon of corn, beans, and then 2 tablespoons of the mango salsa. Top with cojito and cilantro and serve!
    1 cup canned corn, 1 cup canned black beans, 2 cups mango salsa, 1 cup cojita cheese, ½ cup chopped fresh cilantro
    shredded chicken tacos topped with black beans and corn
  • Enjoy!

Video

Nutrition

Serving: 1taco | Calories: 471kcal | Carbohydrates: 61g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 1218mg | Potassium: 587mg | Fiber: 3g | Sugar: 41g | Vitamin A: 803IU | Vitamin C: 16mg | Calcium: 305mg | Iron: 2mg