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Tangy, melt in your mouth chicken wrapped with a warm corn tortilla!
Servings - 4 servings
- 1 lb. boneless skinless chicken breasts or thighs
- 2/3 cup BBQ sauce
- 1 small red onion finely chopped
- Small bunch fresh cilantro finely chopped
- 1 cup shredded cheese sharp cheddar, mozzarella or preferred cheese variety
- 12 corn tortillas
- Fresh fruit or veggie
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.