Slow Cooker Honey BBQ Chicken Tacos

bbq chicken taco topped with beans and corn

4.64 from 22 votes

Slow Cooker Honey BBQ Chicken Tacos

Crockpot Chicken Tacos are my favorite family dinner recipe! These slow cooker tacos are made with shredded honey BBQ chicken, black beans, cheese and topped with fruity mango salsa. Simple, flavorful, easy to assemble and plenty for a crowd!

Prep Time5

Cook Time8

Total Time8 5

Course: Main Course

Cuisine: American

Servings: tacos

Author: Becky Hardin

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 cotija 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
In a small bowl, combine the barbecue sauce, honey, and brown sugar.
18 ounces barbecue sauce, ¼ cup honey, ¼ cup brown sugar
Place the chicken in a slow cooker.
4 boneless, skinless chicken breasts
Now pour the sauce over the chicken.
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 cotija cheese and cilantro and serve!
1 cup canned corn, 1 cup canned black beans, 2 cups mango salsa, 1 cup cotija cheese, ½ cup chopped fresh cilantro
Enjoy!

Video

Notes

This crockpot shredded honey BBQ chicken is perfect for hard taco shells. But you can also use it to make soft tacos, burritos, nachos, and more!
The mango salsa is fresh and fruity. Don’t make it in advance, fruits tend to release water overtime.
Place a slice of cheese in the bottom of the taco shells before adding the chicken. It creates a barrier between the sauce and shell, so they stay crispy.
Keep chicken on the warm setting in your crockpot while serving!
You can easily double up the recipe if you have a large enough slow cooker.

Shredding Chicken: The easiest way to shred chicken for these tacos is to let the chicken breast cook whole, then use two forks to pull and shred it into pieces. You’ll have one fork in each hand, hold one steady, then pull the other through the chicken until it shreds.

Nutrition