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!
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
Place the chicken in a slow cooker.
4 boneless, skinless chicken breasts
In a small bowl, combine the barbecue sauce, honey, and brown sugar.
18 ounces barbecue sauce, ¼ cup honey, ¼ cup brown sugar
Pour the sauce over the chicken and cook on low for 7-8 hours or high for 3½ hours, covered.
Use two forks to shred the chicken.
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
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