Slow Cooked BBQ Chicken Tacos with Cilantro Slaw
Calories
Ingredients
- 1 medium onion thinly sliced
- 2 ½ lb 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
- ⅓ 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 cilantro chopped
- 14 oz pkg coleslaw mix
- 16 corn tortillas heated
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.