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

Scale

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

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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.