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Slow Cooked BBQ Chicken Tacos with Cilantro Slaw

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My family loves Mexican food, but they also love bbq chicken. I recently decided to make a combination of the two and came up with these easy slow cooked bbq chicken tacos. It is all that you would expect from a delicious bbq chicken sandwich, just placed on a tortilla instead of a bun.

The chicken is all cooked in the slow cooker and is coated with a luscious bbq sauce that includes apricot preserves. The sauce is sweet and spicy! We personally like to have some sort of slaw on our bbq sandwiches. So I also gave the slaw for these tacos a Mexican flair by adding lime juice and fresh cilantro.

Slow Cooked BBQ Chicken Tacos | realmomkitchen.com

This turned out great and makes a delicious summer meal. The use of the slow cooker is always good for summer!

Slow Cooked BBQ Chicken Tacos | realmomkitchen.com

Here is what you need to make the

Slow Cooked BBQ Chicken Tacos

  • ONION
  • BONELESS SKINLESS CHICKEN THIGHS
  • APRICOT PRESERVES
  • BROWN SUGAR
  • BBQ SAUCE
  • CIDER VINEGAR
  • WORCHESTERSHIRE SAUCE
  • RED PEPPER FLAKES
  • GINGER
  • SALT AND PEPPER
  • WHIPPING CREAM
  • MAYONNAISE
  • SUGAR
  • WHITE VINEGAR
  • CAYENNE PEPPER
  • LIME JUICE
  • CILANTRO
  • COLESLAW MIX
  • CORN TORTILLAS
Slow Cooked BBQ Chicken Tacos | realmomkitchen.com

Slow Cooked BBQ Chicken Tacos with Cilantro Slaw

Real Mom Kitchen

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Ingredients
  

  • 1 medium onion thinly sliced
  • 2 ½ lbs. boneless skinless chicken thighs
  • 1 cup apricot preserves I used Smucker's Costal Valley Peach Apricot Preserves
  • ½ cup brown sugar
  • ½ cup bbq sauce
  • â…“ cup cider vinegar
  • 2 Tbsp Worchestershire sauce
  • ½ tsp red pepper flakes
  • 1 Tbsp fresh grated ginger
  • 1 tsp salt
  • pepper to taste
  • Cilantro Slaw
  • ¼ cup whipping cream
  • ½ cup mayonnaise
  • 1 Tbsp sugar
  • 2 tsp white vinegar
  • ½ tsp salt
  • pepper to taste
  • ½ tsp Cayenne pepper
  • 3 Tbsp lime juice
  • 1 bunch chopped cilantro
  • 1 14 oz bag cole slaw mix
  • 16 heated corn tortillas

Instructions
 

  • Place chicken in a crock pot and top with onion slices.
  • In a bowl, combine the apricot preserves, brown sugar, bbq sauce,
  • vinegar,Worcestershire sauce, and 1/2 tsp red pepper flakes. Pour mixture over chicken.
  • Cook on low for 6-8 hours.
  • About 20 minutes before serving, remove chicken and shred. Set aside.
  • In a bowl, combine water and cornstarch until blended. Pour cornstarch mixture into remaining juices in the slow cooker. Then mix in ginger, salt, and pepper.
  • Cover and cook on high for 15 minutes or until thickened. Return chicken to crock pot and toss to coat in the thickened sauce.
  • Prepare coleslaw - mix whipping cream, mayonnaise, sugar, vinegar, salt, pepper, cayenne pepper, and lime juice until smooth.
  • Toss coleslaw mix and cilantro with the mixture until coated.
  • Serve chicken on corn tortillas topped with the coleslaw. Serves 8.
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BBQ chicken adapted from New South Food Company and Cilantro Slaw adapted from The Pioneer Woman.