If you’re craving a fresh twist on taco night, you absolutely must try this Slow Cooker Honey BBQ Chicken Tacos Recipe. Imagine tender, slow-cooked chicken infused with a luscious honey and barbecue sauce glaze, perfectly balanced with the sweet, tangy kick of homemade mango salsa. Each taco is layered with vibrant colors, creamy cheeses, and just the right touch of spice, making every bite an explosion of flavor and comfort. It’s not only easy to prepare but also a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple yet essential for capturing the incredible flavors and perfect texture of this dish. Each component plays a unique role, from the moist chicken to the zesty mango salsa and crunchy taco shells, creating a harmonious balance that makes this Slow Cooker Honey BBQ Chicken Tacos Recipe truly unforgettable.
- 4 boneless, skinless chicken breasts: The heart of the dish, providing tender, juicy meat to soak up all the delicious sauce.
- 18 ounces barbecue sauce (1 bottle): Choose your favorite brand to add a smoky, tangy foundation.
- ¼ cup honey: Adds natural sweetness that perfectly complements the BBQ sauce.
- ¼ cup brown sugar: Enhances the caramelized flavors and balances acidity.
- 8 Old El Paso Stand and Stuff Taco Shells: Crispy and convenient, these shells hold everything together beautifully.
- 8 slices pepper jack cheese: Adds a creamy, mildly spicy layer inside the tacos.
- 1 cup canned corn (drained and rinsed): Provides subtle sweetness and a satisfying pop of texture.
- 1 cup canned black beans (drained and rinsed): Adds hearty protein and earthy flavor.
- 2 cups mango salsa: A vibrant, fresh topping bursting with tropical sweetness and a hint of heat (recipe below).
- 1 cup cotija cheese (or feta): Crumbled over the top for a salty, crumbly contrast.
- ½ cup chopped fresh cilantro: Brightens the dish with an herbal freshness.
- Mango salsa ingredients: 1 ripe mango (peeled and chopped), ½ red onion (diced), 1 jalapeño (seeds removed, diced), ¼ cup chopped fresh cilantro, 2 tablespoons lime juice (from 1 lime).
How to Make Slow Cooker Honey BBQ Chicken Tacos Recipe
Step 1: Prepare the Mango Salsa
Start by combining the mango, red onion, jalapeño, cilantro, and lime juice in a bowl. This salsa brings a fresh, fruity kick that lifts the rich BBQ chicken. Refrigerate it in a sealed container to let the flavors meld—a perfect make-ahead touch that tastes great on its own or added to your tacos later.
Step 2: Mix the BBQ Sauce Blend
In a small bowl, whisk together the barbecue sauce, honey, and brown sugar. This sweet and tangy sauce will seep into the chicken as it slow cooks, creating that signature sticky, flavorful coating that makes these tacos so addictive.
Step 3: Load the Slow Cooker
Place the chicken breasts in your slow cooker, then pour the barbecue sauce mixture over the top. Make sure each piece is well coated so every shred will be bursting with flavor once cooked.
Step 4: Cook the Chicken Low and Slow
Cook the chicken on low for 7 to 8 hours, or high for about 3 and a half hours, keeping it covered. This slow cooking process ensures the chicken becomes incredibly tender and shreds perfectly.
Step 5: Shred the Chicken
Once cooked, use two forks to shred the chicken right in the slow cooker, mixing it well with the remaining sauce for maximum flavor in every bite.
Step 6: Prepare the Taco Shells
To keep the taco shells crispy and add richness, place one slice of pepper jack cheese at the bottom of each Old El Paso Stand and Stuff taco shell before filling. The cheese melts slightly and acts as a delicious barrier to prevent sogginess.
Step 7: Assemble Your Tacos
Spoon 3 to 4 tablespoons of the shredded honey BBQ chicken into each shell. Top with corn, black beans, and 2 tablespoons of the mango salsa. Finish with a generous sprinkle of cotija cheese and fresh cilantro for that perfect bite every time.
Step 8: Enjoy!
Serve immediately and savor the beautiful layers of flavor, texture, and color that make this Slow Cooker Honey BBQ Chicken Tacos Recipe one of the best you’ll ever try.
How to Serve Slow Cooker Honey BBQ Chicken Tacos Recipe
Garnishes
Garnishes elevate your tacos from delicious to unforgettable. Freshly chopped cilantro not only adds a punch of herbal freshness but also brightens the dish visually. Crumbled cotija cheese offers a delightful salty contrast to the sweetness of the honey BBQ sauce and mango salsa. You can also add a squeeze of fresh lime juice right before serving to bring out all the flavors even more.
Side Dishes
Round out your meal with simple and complementary sides like Mexican street corn salad, a crisp green salad with avocado, or a small bowl of tangy pickled red onions. These sides balance the richness of the chicken and add variety to the plate that keeps every forkful exciting.
Creative Ways to Present
Feeling festive? Try serving your Slow Cooker Honey BBQ Chicken Tacos Recipe in mini taco bowls made from baked tortillas or on vibrant, colorful plates for a fun Cinco de Mayo vibe. Adding a few lime wedges and small bowls of extra salsa on the side lets everyone customize their tacos. For casual gatherings, set up a taco bar so guests can build their own creations.
Make Ahead and Storage
Storing Leftovers
Leftover shredded chicken and mango salsa keep well in airtight containers in the refrigerator for up to 3 days. Storing your separate components this way helps maintain freshness and texture, making leftovers just as enjoyable as when freshly made.
Freezing
If you want to prep in advance, shredded BBQ chicken freezes beautifully. Place it in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve flavor and tenderness.
Reheating
Reheat shredded chicken gently on the stove or in the microwave, adding a splash of water or extra BBQ sauce to keep it moist. Warm your taco shells separately in the oven or microwave to ensure crispness. Add fresh mango salsa and garnishes after reheating for that perfect fresh finish.
FAQs
Can I use chicken thighs instead of breasts in this Slow Cooker Honey BBQ Chicken Tacos Recipe?
Absolutely! Chicken thighs will work great and tend to be even more tender and flavorful due to their higher fat content. Just adjust cooking time to ensure they’re fully cooked and tender.
Is there a way to make this recipe spicier?
For an extra kick, leave some of the jalapeño seeds in the mango salsa or add a dash of cayenne pepper to the BBQ sauce mixture before cooking. You can also top the tacos with sliced fresh jalapeños or a spicy hot sauce.
Can I prepare this recipe without a slow cooker?
If you don’t have a slow cooker, you can bake the chicken covered in the BBQ sauce mixture at 350°F for about 45 minutes to an hour until fully cooked, then shred and assemble as usual.
What other toppings work well with these tacos?
Total flexibility here! Try adding sliced avocado, shredded lettuce, diced tomatoes, or pickled red onions. Each adds different texture and flavor that complements the sweet and smoky chicken beautifully.
Can I make the mango salsa ahead of time?
Yes, the mango salsa tastes even better after sitting for a few hours, allowing the flavors to meld. It can be stored in the fridge for up to 3 days. Just give it a quick stir before serving.
Final Thoughts
If you’re looking for a simple yet show-stopping meal, this Slow Cooker Honey BBQ Chicken Tacos Recipe is an absolute winner. The ease of slow cooking combined with the fresh, vibrant toppings make it a perfect go-to for busy weeknights or weekend gatherings. I promise once you try these tacos, they’ll become a staple in your recipe rotation. Get ready to impress your family and friends with every flavorful, juicy bite!
Print
Slow Cooker Honey BBQ Chicken Tacos Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
These Slow Cooker Honey BBQ Chicken Tacos are a flavorful and easy-to-make meal perfect for busy days. Tender chicken breasts are slow-cooked in a sweet and tangy honey BBQ sauce, then shredded and stuffed into crunchy taco shells. Topped with pepper jack cheese, corn, black beans, fresh mango salsa, cotija cheese, and cilantro, these tacos deliver a delightful mix of sweet, savory, and spicy flavors with a refreshing tropical twist.
Ingredients
For the Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 18 ounces barbecue sauce (1 bottle, your favorite)
- ¼ cup honey
- ¼ cup brown sugar
For the Mango Salsa
- 1 ripe mango, peeled and chopped
- ½ red onion, diced
- 1 jalapeño, seeds removed and diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (from 1 lime)
To Assemble Tacos
- 8 Old El Paso Stand and Stuff Taco Shells
- 8 slices pepper jack cheese
- 1 cup canned corn, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup cotija cheese (or feta)
- ½ cup chopped fresh cilantro for garnish
Instructions
- Prepare the Mango Salsa: Combine the chopped mango, diced red onion, diced jalapeño, ¼ cup chopped cilantro, and lime juice in a bowl. Mix well and refrigerate in a sealed container to let the flavors meld. This salsa is also delicious served on chips.
- Make the BBQ Sauce Mixture: In a small bowl, stir together the barbecue sauce, honey, and brown sugar until well combined.
- Add Chicken to Slow Cooker: Place the boneless, skinless chicken breasts in the slow cooker, spreading them out evenly.
- Pour Sauce Over Chicken: Pour the honey BBQ sauce mixture over the chicken breasts, making sure they are fully coated.
- Cook the Chicken: Cover and cook on low for 7 to 8 hours or on high for 3½ hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Use two forks to shred the cooked chicken directly in the slow cooker, mixing it well with the sauce.
- Prepare Taco Shells: Place one slice of pepper jack cheese inside the bottom of each Old El Paso Stand and Stuff Taco Shell to help keep the shell crispy.
- Assemble the Tacos: Spoon 3 to 4 tablespoons of shredded chicken into each taco shell. Top with a tablespoon of corn and black beans, followed by 2 tablespoons of the mango salsa. Sprinkle with cotija cheese and garnish with chopped fresh cilantro.
- Serve and Enjoy: Serve immediately for a warm and delicious taco meal bursting with sweet and smoky flavors.
Notes
- You can make the mango salsa a day ahead to enhance its flavor.
- Feel free to substitute cotija cheese with feta if preferred.
- Adjust the heat of the mango salsa by adding more or less jalapeño according to taste.
- Slow cooker times may vary; chicken should be tender enough to shred easily.
- Use gluten-free taco shells to make the recipe gluten-free if needed.
