Inspiration struck when I stumbled upon a tantalizing recipe from Half Baked Harvest, but being the culinary adventurer that I am, I couldn’t resist putting my own unique spin on it. Enter: mouthwatering Chicken BBQ Tacos—a dish that combines the best of smoky barbecue flavors with the convenience of slow cooker cooking.
Slow Cooker For the Win!
To streamline the process, I opted to cook the chicken in the slow cooker, allowing it to tenderize and soak up all the delicious flavors while I went about my day. To elevate my favorite BBQ sauce (I swear by Primal Kitchen), I added a medley of spices, transforming it into a symphony of savory goodness that perfectly complements the chicken.
For the corn salsa, I took a shortcut by using frozen roasted corn, simply heating it up and adding a few embellishments for extra flavor. And as for the avocado, prepare to be amazed by the velvety creaminess achieved with just two simple ingredients—a revelation that adds a luxurious touch to every bite.
So Much Flavor!
Crispy tortillas enveloping flavorful chicken and cheese, topped with a simple yet elegant corn salsa and creamy avocado crema. I encountered a minor hiccup with the tortillas unfolding during baking (likely due to using handmade ones). A quick fix involving toothpicks ensured they stayed intact, resulting in picture-perfect tacos straight from the oven.
Gourmet Made Easy!
Despite their gourmet appearance, these tacos are surprisingly easy to make, requiring minimal ingredients and effort. Homemade salsa and crema may sound daunting, but they’re a breeze to whip up! They add a touch of sophistication to this effortless dish.
Enjoy every delicious bite!
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Chicken BBQ Tacos
- Total Time: 2 hours 35 minutes
- Yield: 8 tacos 1x
Description
Simplify dinner with our mouthwatering Crockpot BBQ Chicken Tacos! Juicy chicken cooked to perfection in the crockpot and finished on a sheet pan for that irresistible crisp, served with zesty corn salsa and creamy avocado lime crema—a surefire hit for any night of the week!
Ingredients
For the Tacos:
- 4 small or 2 large chicken breasts or boneless skinless chicken thighs
- 1/2 cup of your favorite bbq sauce
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dijon mustard
- 8 corn tortillas
- 1 1/2 cups shredded cheddar
- toothpicks (if needed)
For the Salsa:
- 1 package frozen roasted corn, cooked according to package instructions and cooled
- 1/2 a cup of fresh chopped cilantro
- 1/2 a lime juiced
- 2 chopped scallions
For the Crema:
- 2 avocados peeled and pitted
- 1 lime juiced
Get Recipe Ingredients
Instructions
- Place chicken and bbq sauce in a slow cooker and cook on high for 2 hours or low for 4.
- Once the chicken is done, add the smoked paprika, chili powder, and dijon mustard.
- Shred the chicken with forks or in a mixer.
- Preheat the oven to 425F.
- Microwave the corn tortillas for 20-30 seconds to make pliable.
- Line a baking sheet with parchment paper.
- On the sheet, spray the tortillas with cooking spray front and back.
- To each tortilla, add cheese, chicken, and more cheese.
- Fold the tortillas in half. If the tortillas continue to pop up, use two toothpicks in each to hold the top down.
- Bake for 8 minutes, then flip. If using the toothpicks, remove when flipping.
- Cook for an additional 5 minutes.
- While the tacos cook, mix all of the salsa ingredients and place in the fridge until ready to eat.
- Place the avocados and lime juice in a food processor and process until smooth.
- Serve the crispy tacos immediately with corn salsa and avocado!
- Prep Time: 10
- Cook Time: 145
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