Home Chicken Slow Cooked BBQ Chicken Tacos with Cilantro Slaw

Slow Cooked BBQ Chicken Tacos with Cilantro Slaw

by Laura

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 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 sauce that includes apricot preserves – sweet and spicy! We personally like to have some sort of slaw on our bbq sandwiches so I also gave the slaw a mexican flair by adding lime and cilantro.

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[pinit]

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Slow Cooked BBQ Chicken Tacos with Cilantro Slaw


Scale

Ingredients

  • 1 medium onion, thinly sliced
  • 2 1/2 lbs. boneless skinless chicken thighs
  • 1 cup apricot preserves (I used Smucker’s Costal Valley Peach Apricot Preserves)
  • 1/2 cup brown sugar
  • 1/2 cup bbq sauce
  • 1/3 cup cider vinegar
  • 2 Tbsp Worchestershire sauce
  • 1/2 tsp red pepper flakes
  • 1 Tbsp fresh grated ginger
  • 1 tsp salt
  • pepper to taste
  • Cilantro Slaw
  • 1/4 cup whipping cream
  • 1/2 cup mayonnaise
  • 1 Tbsp sugar
  • 2 tsp white vinegar
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 tsp Cayenne pepper
  • 3 Tbsp lime juice
  • 1 bunch chopped cilantro
  • 1 (14 oz) bag cole slaw mix
  • 16 heated corn tortillas

Instructions

  1. Place chicken in a crock pot and top with onion slices.
  2. In a bowl, combine the apricot preserves, brown sugar, bbq sauce,
  3. vinegar,Worcestershire sauce, and 1/2 tsp red pepper flakes. Pour mixture over chicken.
  4. Cook on low for 6-8 hours.
  5. About 20 minutes before serving, remove chicken and shred. Set aside.
  6. 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.
  7. Cover and cook on high for 15 minutes or until thickened. Return chicken to crock pot and toss to coat in the thickened sauce.
  8. Prepare coleslaw – mix whipping cream, mayonnaise, sugar, vinegar, salt, pepper, cayenne pepper, and lime juice until smooth.
  9. Toss coleslaw mix and cilantro with the mixture until coated.
  10. Serve chicken on corn tortillas topped with the coleslaw. Serves 8.
Recipe Card powered byTasty Recipes

BBQ chicken adapted from New South Food Company and Cilantro Slaw adapted from The Pioneer Woman.

You may also like

3 comments

Jad @ New South Food Co. June 15, 2013 - 10:09 am

Glad to see you adapted the recipe to suit your tastes! Great combination and will have to try this one out next time I make this.

Reply
Camille June 6, 2013 - 11:55 am

Love the idea of two flavors meshing. Why haven’t I thought of this before. I’m so doing this on the next taco night! So glad you shared this.

Reply
David June 6, 2013 - 10:54 am

This looks delicious. I like the combination of the BBQ chicken and the cilantro slaw. I’m going to have to try this soon.

Reply

Leave a Comment