Tangy, melt in your mouth chicken wrapped with a warm corn tortilla!
Prep Time25 minutesminutes
Cook Time8 minutesminutes
Servings - 4servings
Ingredients
1lb.boneless skinless chicken breasts or thighs
2/3cupBBQ sauce
1smallred onionfinely chopped
Small bunch fresh cilantrofinely chopped
1 cupshredded cheesesharp cheddar, mozzarella or preferred cheese variety
12corn tortillas
Fresh fruit or veggie
Instructions
Place the chicken breast in the slow cooker with the BBQ sauce plus about 1/2 cup of water. (I prefer to add a little extra moisture in the slow cooker when adding BBQ sauce to keep it from burning around the edges.) Set on low and cook for 8 hours. Or high for 6 hours.
Once the chicken is cooked, use a fork or stand mixer to shred the chicken, adding some sauce in to keep all the BBQ flavor with the chicken.
Prepare the onion and cilantro.
Assemble the tacos by loading one (or two, if they are flimpsy and tear!) corn tortilla with the shredded BBQ chicken and the red onion, cilantro and cheese toppings.
Serve BBQ Chicken Street Tacos with fresh fruit or veggies.
Freezer Meal Instructions
Add ingredients to a gallon ziploc bag. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of the baggie to the slow cooker with amount of water listed in the recipe. Set on low and cook for 8 hours. Shred the chicken and make tacos.